Cheesy Turkey-Stuffed Enchiladas
with Tomatillo Sauce

Cheesy Turkey-Stuffed Enchiladas


  • 8 cups water
  • 1 1/2 pounds tomatillos (husks removed)
  • 3 serrano chiles, seeded
  • 2 garlic cloves
  • 1/2 cup (4 ounces) melted butter
  • 1/2 small yellow onion
  • 3 cups cooked turkey, shredded
  • 8 small (6-inch) warm corn tortillas
  • 1 1/2 cups (6 ounces) Monterey Jack cheese, grated
  • Salt to taste

* The sauce can be made a day before.


  1. In a medium saucepan, boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes.
  2. In a blender, pure the tomatillos, chiles, garlic, butter and onions, using a little bit of the tomatillo water to thin it out if necessary. Add salt to taste.
  3. Place some of the shredded turkey in a warm corn tortilla and roll up.
  4. Divide the remaining turkey and repeat with the remaining tortillas.
  5. In a non-stick square baking dish, place the rolled up tortillas, add the tomatillo sauce and top with the cheese.
  6. Bake at 360 degrees F for 25 minutes.

Yield: 4 servings | Prep: 20 min | Cook: 25 min

Chef Priscila Satkoff, Salpicon, Chicago

Recipe and photo used with permission from: American Dairy Association