Cheesy Turkey-Stuffed Enchiladas
with Tomatillo Sauce

Cheesy Turkey-Stuffed Enchiladas

Ingredients

  • 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.

Instructions

  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

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index


DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!



Balance of Nature