Cheesy Turkey-Stuffed Enchiladas with Tomatillo Sauce

4 servings

Prep Time: 20 mins
Cook Time: 25 mins

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 of cooked turkey, shredded
8 small (6-inch) warm corn tortillas
1 1/2 cups (6 ounces) Monterey Jack cheese, grated
Salt to taste

In a medium saucepan, boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes.

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.

Place some of the shredded turkey in a warm corn tortilla and roll up. Divide the remaining turkey and repeat with the remaining tortillas. In a non-stick square baking dish, place the rolled up tortillas, add the tomatillo sauce and top with the cheese. Bake at 360 degrees F for 25 minutes.

* The sauce can be made a day before.

Chef Priscila Satkoff, Salpicn, Chicago

Recipe and photograph provided courtesy of American Dairy Association.