Turkey Enchiladas Recipe
I got to try out this Turkey Enchiladas at my friend's place. My GOD, It was simply mind blowing! Stock up on more and more Poultry as you will want to make this Turkey Enchiladas time and again. It is an ideal Side Dish. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Summary
Ingredients
2 cups shredded roast turkey
2 green onions, white and green parts, thinly sliced
3 tablespoons cream cheese, at room temperature
1 1/3 cups (5 1/2 ounces) grated 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 vegetable oil
8 corn tortillas
Directions
Preheat the oven to 350°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-ll-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 minutes.
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-ll-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 minutes.
