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Turkey Enchiladas
with Creamy Tomatillo Sauce

Turkey Enchiladas with Creamy Tomatillo Sauce

Serves 4

 

If you have grill-roasted your turkey, then make this recipe as a way to deliciously use up the turkey leftovers. The smoky flavor of the meat accents the creamy tomatillo sauce.

Preheat the oven to 350 degrees F. In a medium bowl, combine the turkey, green onions, cream cheese, and 1 cup of jack cheese and stir to mix thoroughly. Set aside.

In a blender or food processor, combine the salsa verde, chiles, cilantro, and cream and process until smooth.

Heat the oil in a heavy, 6�inch skillet over medium�high heat. Using tongs, carefully place 1 tortilla at a time in the hot oil and fry for 5 to 10 seconds just until softened. Flip the tortilla and soften the other side. Drain over the skillet, then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil. Repeat until all 8 tortillas are softened and drained.

Divide the turkey mixture among the tortillas (about 1/2 cup each), mounding it in a line down the center. Roll tightly and place, seam side down, in a 7 by 11 inch baking pan. Pour the tomatillo-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup jack cheese down the center. Bake for about 20 minutes until heated through and bubbly. Serve immediately.

 
Do Ahead

The enchiladas can be made up to 1 day in advance. Cover and refrigerate.

Remove from the refrigerator 45 minutes before baking. Plan on 30 to 35 min� utes until the casserole is heated through and bubbly.

 

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This page created November 2009