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Turkey Enchiladas with Tomatillo Cream Sauce


Last updated 12/1/2011 at Noon

I hope all enjoyed their Turkey Day. It seems everyone loved my beef enchiladas recipe, so I thought you might want to try the Turkey Enchiladas. I just subbed out the chicken for turkey. If you finished off all the leftover turkey then just use chicken since either is fantastic.

Tamatillos are used to make green salsa. Now you can buy them at your local grocery store in cans which makes it much easier than having to peel them, but you can use fresh too of course.

This recipe calls for this wonderful cream sauce over the enchiladas and yes I will be happy to make this casserole for you should you not have the time, or any of our other fabulous Casseroles to Go, Fancy Trays and Breakfast Pizza’s, just call ahead. Happy eating!

3 cups chopped cooked Turkey or Chicken

1 (8oz.) package cream cheese, softened

1 (8oz.) container sour cream

1 (8 oz.) package shredded Monterey Jack cheese

1 onion, chopped

¼ cup of fresh cilantro

2 cloves garlic, minced

½ teaspoon of salt

½ teaspoon of ground black pepper

24 (6-inch) corn tortillas

Tomatillo Cream Sauce (recipe follows)

1 (8 oz.) package shredded Colby Jack cheese blend

Garnish: sliced green onions

Preheat oven to 350 degrees. Lightly grease 2 (13x9-inch) baking dishes.

In a large bowl, combine chicken and next 8 ingredients. Spoon two tablespoons of chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas in a single layer, seam side down, in prepared baking dishes.

Spoon Tomatillo Cream Sauce over enchiladas. Sprinkle with shredded Colby-Jack cheese. Bake for 35-40 minutes or until hot and bubbly. Garnish with sliced green onions, if desired.

Tomatillo Cream Sauce

1 (28 oz.) can tomatillos, drained

1 (14.5-oz.) can chicken broth

1 (4 oz.) can chopped green chiles

2 teaspoons of ground cumin

2 teaspoons chili powder

½ teaspoons salt

1 cup of heavy whipping cream

In a large skillet, combine tomatillos, broth, chiles, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat.

Transfer tomatillo mixture to the container of a blender or food processor. If using a blender, remove center piece of blender lid to allow steam to escape; secure lid on blender, and place a clean towel over opening in lid to avoid spills. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook for two minutes over low heat.

Katherine Aras

Looks Who’s Cooking Now



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