Turkey Enchiladas with Creme Tomatillo Sauce

By dorchuk

Ingredients

• 2 C shredded roast turkey
• 2 green onions, including tender green tops, thinly sliced
• 3 T cream cheese at room temperature
• 1-1/3 C (5-1/2 oz.) shredded Monterey Jack cheese
• 2 - 7 oz. cans salsa verde, or 1 - 13 oz. can tomatillos, drained
• 2 T canned chopped chiles, drained
• 1/2 C fresh cilantro leaves
• 2/3 C heavy (whipping) cream
• 1/4 C canola oil
• 8 corn tortillas or flour tortillas

Preparation

Step 1

Preheat oven to 350 degrees. In medium bowl, combine turkey, green onions, cream cheese, and 1 cup of Monterey jack cheese; stir to mix thoroughly. Set aside. In blender or food processor, combine salsa verde, chiles, cilantro, and cream; process until smooth. Heat oil in heavy 6" skillet over medium-high heat. Using tongs, carefully place one tortilla at a time in the hot oil and fry for 5 - 10 seconds, just until softened. Flip the tortilla and soften other side. Drain over skillet, then place on plate lined with a paper towel. Place another paper towel on top and press to absorb oil. Repeat until all 8 tortillas are softened and drained. Divide turkey mixture among the tortillas (about 1/2 C each), mounding it in a line down the center. Roll tightly and place, seam side down, in a 7" x 11" baking pan. Pour tomatillo-cream sauce over enchiladas and sprinkle the remaining 1/3 cup Monterey jack cheese down the center. Bake for about 20 minutes until heated through and bubbly. Serve immediately.