Recipe by MaryMc
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!
Top Review by ~Robyn~
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.
- 2 cups shredded roast turkey (smoked turkey is fabulous in this recipe!)
- 2 green onions, white and green parts, thinly sliced
- 3 tablespoons cream cheese, at room temperature
- 1 1⁄3 cups grated monterey jack cheese
- 2 (7 ounce) cans salsa verde (look for Herdez brand) or 1 (13 ounce) can tomatillos (look for Herdez brand)
- 2 -4 tablespoons canned chopped green jalapenos, drained
- 1⁄2 cup fresh cilantro leaves
- 2⁄3 cup heavy whipping cream
- 1⁄4 cup vegetable oil
- 8 corn tortillas
Directions See How It's Made
- Preheat the oven to 350 degree F.
- In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
- In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend 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 leave it in for 5 to 10 seconds until softened. Turn the tortilla over 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.
- 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.
- Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
- Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.