Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degree F.
  2. In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
  3. In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
  4. Heat the oil in a heavy, 6-inch skillet over medium-high heat.
  5. Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
  6. 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.
  7. Repeat until all 8 tortillas are softened and drained.
  8. Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
  9. Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
  10. Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.
Most Helpful

4 5

I am so sorry I forgot to rate this! My husband really loved these,I did too. I used 4 tablespoons of the jalapenos and they were very spicy, we love that. Followed the recipe exactly.Thank you, we will make again for sure.