Ingredients
- 3 cups of your favorite salsa- spicy or mild
- 4-5 cups of cooked free-range organic turkey, hand torn or shredded
- Juice from one fresh lime
- 2-4 tablespoons sour cream- light or regular or vegan for dairy-free
- Sea salt and ground pepper
- Pinch of cumin
- Light olive oil, as needed
- 12 corn tortillas
- 1 cup diced pineapple
- 2 4-oz. cans chopped green chiles, drained
- 2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy
- Hot red pepper flakes, to taste
Preparation
Step 1
Preheat oven to 350 degrees F.
Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.
Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.
Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.
Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.
Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.
For a homemade authentic green chile sauce recipe, try here.
Serves 6