Turkey Enchiladas will become one of your favorite post-Thanksgiving meals – spicy and cheesy and so delish. We look forward to enjoying it every year after Thanksgiving. I do love seasonal eating, dishes that are associated with a holiday, and event, or a specific time of year. I love the anticipation.
But why wait? Turkey is so sumptuous and affordable. We really shouldn’t wait until Thanksgiving. Nor should you! We always serve Turkey Enchiladas with my fantastic Tomatillo Salsa recipe. It’s good for canning or eating right away. I’ve even made it with frozen tomatillos and it was just as good as using fresh. So there’s another reason we should, we could be eating Turkey Enchiladas all year long!
Turkey Enchiladas
Equipment
- 9X13 baking dish
- tortilla warmer
Ingredients
- 2 poblano peppers
- 1 large, ripe tomato (or one 14.5-ounce can of diced tomatoes)
- fresh cilantro
- ½ cup grated cheddar cheese
- Tomatillo Salsa
- ¼ cup heavy cream
- 12 ounces shredded turkey
- ½ t salt
- 1 T ground cumin
- 1 T dried oregano
- ¼ t red pepper flakes
- 4 ounces cream cheese
- 16 corn tortillas
Instructions
- Prep the veg and grate the cheese – Destem and deseed the poblanos, then slice them into 1-inch strips. Add them to a small bowl and microwave for 1 minute to soften. Deseed and chop the tomato. Chop the cilantro, leaves and stems. Grate the cheddar cheese. Set aside.
- Preheat the oven and make the sauce – Preheat the oven to 400℉. Add the tomatillo salsa (reserving 1 cup for serving with the enchiladas at the table) to a medium saucepan and bring to a boil. Reduce the heat and simmer until the salsa is reduced by half. Reduce heat to low and pour in the heavy cream. Take of the heat once warmed through.
- Prepare the filling – Add the shredded turkey, poblanos, chopped tomato, ¼ cup fresh cilantro (reserving the rest for serving with the enchiladas at the table), salt, cumin, oregano, red pepper flakes and cream cheese to a bowl. Stir to combine.
- Warm the tortillas – Add the stack of tortillas to your tortilla warmer and microwave for 1 minute to soften.
- Assemble the enchiladas – Spoon enough sauce into your baking dish to lightly coat the bottom. Working one at a time, lay out a tortilla, add filling along the bottom edge, then roll up the tortilla and place it seam-side down in the baking dish. Spoon the sauce over the and around the enchiladas and top with the grated cheese. Be sure to leave the edges of the tortillas uncovered.
- Bake – Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are brown and crunchy.
- Finish – Allow to rest for 5 minutes. Serve with chopped cilantro and any remaining sauce as garnish to taste.
If you’d like to be notified when new posts are added to this site, please subscribe below, and be sure to click through on the email you receive to confirm your subscription. If you don’t receive a confirmation email, please check your spam folder.
Leave a Reply