RECOVERED RECIPE (Turkey Enchiladas with Tomatillo Salsa, originally posted December 14, 2023) –
As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
Turkey Enchiladas with Tomatillo Salsa
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 (see note for recipe link)
- 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, 1/4 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.
Notes
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