Make Me Something Sundays: Turkey Enchiladas Plus

While I specialize in baked goods (mainly because my cooking is less than great...) I found this recipe in the paper recently.  It's great for after the holidays when you have a bunch of leftovers sitting around and no clue what to do with them!

Found in the Philadelphia Inquirer, from The New Thanksgiving Table by Diane Morgan.

Turkey Enchiladas with Creamy Tomatillo Sauce

Makes 4 servings

2 cups shredded roast turkey

2 green onions, including tender green tops, thinly sliced

3 tablespoons cream cheese, at room temp.

1 1/3 cups shredded Monterey Jack cheese

2 cans (7 oz each) salsa verde, or 1 can (13 oz) tomatillos, drained

2 tablespoons canned chopped green chiles, drained

1/2 cup fresh cilantro leaves

2/3 cup heavy cream

1/4 cup canola oil

8 corn tortillas

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

Note: The enchiladas can be made up to one day in advance.  Cover and refrigerate.  Remove from the refrigerator 45 minutes before baking.  Plan on 30 to 35 minutes until the casserole is heated through and bubbly.

I absolutely plan on trying these following Christmas dinner.  I'll post the pics and let you know how it goes!