Turkey Enchiladas

Name: Turkey Enchiladas
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 serving(s)
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

(1)

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!

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READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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
1

(7 ounce) cans salsa verde (look for Herdez brand) or (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

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.

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