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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
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.
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