Recipe: Turkey Enchiladas with Creamy Tomatillo Sauce

the appetizer:

Prepare for the holidays with The New Thanksgiving Table by Diane Morgan, including recipes like Spatchcocked Turkey Roasted with Lemon, Sage, and Garlic; Pan-Asian Rice Dressing; and Turkey Enchiladas with Creamy Tomatillo Sauce.

Cookbook

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.

2 cups shredded roast turkey
2 green onions, including tender green tops, thinly sliced
3 tablespoons cream cheese at room temperature
1-1/3 cups (5-1/2 ounces) shredded Monterey jack cheese
2 cans (7 ounces each) salsa verde, or 1 can (13 ounces) tomatillos, drained
2 tablespoons canned chopped green chiles, drained
1/2 cup fresh cilantro leaves
2/3 cup heavy (whipping) cream
1/4 cup canola oil
8 corn tortillas

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.

from:
The New Thanksgiving Table
An American Celebration of Family, Friends, and Food
by Diane Morgan
Photographs by Leigh Beisch
Chronicle Books
Hardcober/$24.95
ISBN-10: 0811864944
ISBN: 978-0-8118-6493-0
Recipe reprinted by permission.

Buy The New Thanksgiving Table