Turkey Enchiladas Verde
Ahhhh....turkey leftovers. Are there any leftovers that are better? I don't think so. We prepare two turkeys at Thanksgiving. Why? We enjoy leftovers...turkey sandwiches especially. We enjoy sending home turkey with our guests so that they can enjoy a sandwich or two also.
Mr. T. always prepares one turkey on the barbecue. This year, he put the turkey on the smoker for a few hours and then moved it to the barbecue. It was delicious. I now have a very large dish filled with turkey! Thinking that I might turn into a turkey sandwich I decided to make Turkey Enchiladas Verde. This is a regular meal at our house when there is leftover turkey.
I tried a new recipe this year and we really enjoyed it. I did use a jar of Mrs. Renfro's Jalapeno Green Salsa as I am easing back into the kitchen after last week's marathon. I did make a discovery....I purchased two packages of 10 count Mission Yellow Corn Tortillas today. Each package contained nine tortillas. I think they need to change their packaging or include ten tortillas! I did email them regarding their new math.
Turkey Enchiladas Verde
inspired by The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison
Yields: 10-12 enchiladas
2-3 cups shredded turkey
2 cups Chile Verde Sauce (I used a jar 16 oz., Mrs. Renfro's Jalapeno Green Salsa)
1 cup Creme fraiche
10-12 corn tortillas
1/2 cup chopped green onion
12 oz Monterey Jack cheese, grated
Preheat over to 350° F.
Grease a large baking dish.
In a shallow bowl or dish, combine the sauce with the crema.
Spread about 1/2 cup of the sauce mixture thinly in the baking dish.
Mix the turkey, green onion in a bowl. Add enough sauce to bind.
Heat 1/2 to 1 inch oil in a small skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it to go limp, a matter of seconds. (Don't let the tortillas turn crisp.) Drain the tortilla on paper towels. Repeat with the remaining tortillas.
Dip a tortilla into the sauce. Top it with about a large spoonful of the turkey mixture and then about a tablespoon of grated cheese. Roll the sides up snugly and place the tortilla seam side down in the baking dish. Repeat with the remainder of the tortillas and filling. Do not pack the enchiladas tightly in the baking dish. Top the enchiladas with any remaining green onion and pour the sauce evenly over them. Scatter Monterey Jack cheese over the tops of the sauce.
Bake the enchiladas for 15-20 minutes, until they are heated through and the sauce is bubbly. Serve the enchiladas immediately.
Serve with sliced avocado, a sprinkle of chopped cilantro and a dollop of sour cream!
1. Be careful, if you used too much mixture or roll the tortilla too tight, the tortilla will split.
2. Leaving space between the enchiladas enables you to serve them without accidentally tearing them.
3. A rotisserie chicken could be used instead of the turkey or you may wish to cook your own chicken.
I had to giggle at Mr. T. who thought that I had used chipotle in the sauce...then he remembered that the turkey was smoked!
I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable and Foodie Friday at Rattlebridge Farm.