adventures of mascarah.
I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.
Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.
A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.
If you are so inclined... sap {at} lifelovepursuit.com
A must make. Don’t they sound divine? One for the recipe book.
Delicious Dish - Green Chile Turkey Enchiladas (from Dedric McGhee, executive chef of Thyme on the Creek)
After Thanksgiving when you’re looking for something to make with all of the leftover turkey, consider this recipe!
Ingredients:
- 1 tbsp butter
- 1 medium onion, peeled and diced
- 1 tsp minced garlic
- 2 tbsp flour
- 1 cup chicken broth
- 2-4 ounce cans of chopped green chiles
- ¼ tsp cumin
- 1/3 tsp oregano
- 1/3 tsp coriander powder
- 1 ½ cups shredded turkey
- 2 cups cheddar and Monterey Jack cheeses
- 1 pack corn tortillas
- 1 pint sour cream
- 2 green onions, chopped
- Salsa
Here’s What You Do:
1. Add the butter to a warm sauté pan.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.
9. Grease a 13x9 baking dish.
10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve with sour cream, green onions and salsa.
