Turkey Enchiladas

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!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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

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.