Cheesy Turkey-Stuffed Enchiladas
with Tomatillo Sauce

Prep: 20 min | Bake: 25 min | Yield: 4 servings

Ingredients

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

Instructions

1. In a medium saucepan, boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes.
2. 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.
3. Place some of the shredded turkey in a warm corn tortilla and roll up.
4. Divide the remaining turkey and repeat with the remaining tortillas.
5. In a nonstick square baking dish, place the rolled up tortillas, add the tomatillo sauce and top with the cheese.
6. Bake at 360 degrees F for 25 minutes.

Notes

The sauce can be made a day before.

Attribution

Recipe and photo used with permission from: American Dairy Association
Chef Priscila Satkoff, Salpicon, Chicago