July 28, 2020

Turkey Enchiladas Verde
Enchiladas are one of our family’s favorite comfort meals. Whether we make them with leftover Thanksgiving turkey or another fowl, they are a tasty way to enjoy multiple meals from one main entree.
Our recipe is creamy and light made with roasted turkey and charred tomatillo verde sauce which gives just the right spice to satisfy any south of the border craving. But don’t feel like you need to wait for the holidays. These enchiladas can be a welcome dinner any time, just substitute a store bought roasted chicken.

 

Serves 4-6


SPECIAL EQUIPMENT
13 x 9 Baking Dish
Immersion Blender
Sheet Pan

For the sauce…

INGREDIENTS
1 ½ Pounds Fresh Tomatillos
1 ½ Cup Chicken Stock
½ Teaspoon Salt
2 Fresh Jalapeños, whole

Note: If you can’t find fresh tomatillos, substitute a large can of green enchilada sauce, approximately 28 ounces. But, trust me, make the tomatillo sauce from scratch. The extra effort is worth it because the flavor is so much brighter making the enchiladas that much more divine!

DIRECTIONS
Preheat the broiler. Prep sheet pan by lightly coating with cooking spray, set aside. Peel the tomatillos discarding the husks and stems and rinse under cool water to remove stickiness. Place tomatillos on the sheet pan with whole jalapeños. Sprinkle with salt. Place in the oven about 2” from flame and broil until tomatillos are soft and somewhat charred and the jalapeño is blackened. Turn once midway through cooking time, approximately 6-8 minutes.


While tomatillos char, bring chicken stock to boil in a medium saucepan. When tomatillos and jalapeños are done, remove from the oven and place the tomatillos directly into the broth. Let the jalapeños cool slightly then rub blackened skin off, split, remove seeds and chop finely. Add 1 Tablespoon chopped jalapeño to the broth and reserve the remaining tablespoon for filling. Cook for another 5 minutes. Then, with a stick immersion blender puree the mixture until smooth. Bring back up to a boil and reduce slightly until you have approximately 2 cups of sauce to work with. Set aside.


For the filling…

INGREDIENTS
2 ½ Cups Roasted Turkey or Chicken, Chopped & Shredded
Note: Roasting a bird is easy and the best part is you typically will have leftovers!   Click HERE for the full recipe.
½ Cup Asadero or White Cheddar Cheese, Shredded
½ Cup Red Onion, finely minced
½ Cup Cilantro, finely chopped
1 Tablespoon Jalapeño, finely chopped
½ Cup Chicken Broth
½ Cup Plain Greek Yogurt or Sour Cream
1 Tablespoon Fresh Lime Juice
2 Teaspoons Olé Olé Gourmet Seasoning

DIRECTIONS
In a large bowl, combine the chicken with remaining ingredients, set aside.

For the assembly…

INGREDIENTS
White Corn Tortillas, small, 6” size
Enchilada Sauce
Filling
½ Cup Asadero or White Cheddar Cheese, Shredded
Your Favorite Toppings: Salsa, Yogurt, Guacamole, Calipeños™

DIRECTIONS
Preheat oven to 400º
Put about ½ cup of sauce in the bottom of the baking dish covering the entire bottom. Spoon about 2 generous tablespoons of filling into the center of each tortilla and roll, placing seam side down into the pan. Continue filling and rolling enchiladas and placing them crosswise into dish until it is full. Then, pour more sauce evenly over the top, saturating all of the tortilla until covered but not swimming. Then, sprinkle with remaining shredded cheese.

Cover with foil and place in the oven to bake for about 15 minutes. Then, remove the foil and bake for another 5 minutes or so until the cheese is brown and bubbly.

Let the enchiladas cool a few minutes then serve with your favorite toppings and perhaps a fresh green salad and Margaritas!

Enjoy!

 Join Christina as she makes Enchiladas Live on Facebook

©2020 Sleepers Gourmet

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