Turkey Enchiladas Verdes

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Turkey or Chicken Enchiladas Verde is light and delicious. It is perfect for leftover Turkey or Chicken or a rotisserie chicken.

Course Main Course

Cuisine Mexican

Prep Time 30

Cook Time 30

Total Time 1

Servings servings+

Calories 369kcal

Cost $5

4 good sized fresh Tomatillas husked, washed, and stem removed or use 26 oz. canned
½- 1 whole fresh jalapeño stem removed
½ Onion quartered
3 large garlic cloves
½ Teaspoon fresh oregano
1 Tablespoon sea salt
1 ½ Teaspoon lime juice fresh or bottled

2 Pound whole turkey breast (Leftover Turkey may be substituted for fresh turkey, about 4 cups.)
1 small sweet onion coarsely chopped
½ Clove fresh garlic coarsely chopped
Salt
¾ Teaspoon ground cumin
¼ Teaspoon coriander seed
2 Cups Mild Cheddar grated
2 Tablespoons safflower or canola oil
1 Teaspoon Fresh ground black pepper to taste
1 Tablespoon sea salt or to taste

Use leftover turkey or chicken, or place turkey in a saucepan with the onion, garlic, and salt. Cover with water. Bring to a boil over high heat, reduce the heat to medium, cover, and simmer until it is cooked through, about 20 to 25 minutes.
2 Pound whole turkey breast, Salt, ¾ Teaspoon ground cumin, ¼ Teaspoon coriander seed
Let cool in water. Remove turkey from stock, reserve broth for another use. (Store in refrigerator up to three days or place in freezer bags and freeze. I measure broth and label bags with the number of cups it contains to use in the future.)
Discard the skin and bones and shred the meat with two forks. You should have about 4 cups turkey.
Sauté onions for a few minutes in olive oil until translucent. Add garlic and sauté for a few more minutes. Remove from heat. Shred the turkey and add to onions and garlic.
1 small sweet onion, ½ Clove fresh garlic, 2 Tablespoons safflower or canola oil, 1 Teaspoon Fresh ground black pepper to taste, 1 Tablespoon sea salt

Cook the tomatillos and jalapeño together in a small amount of water (or steam) until color changes (Tomatillos will turn a tannish yellow).
4 good sized fresh Tomatillas, ½- 1 whole fresh jalapeño stem removed
Drain any excess water, save water and set aside.
Place the tomatillos and pepper into a food processor or blender along with the garlic, onion, lime juice, and spices.
½ Onion, 3 large garlic cloves, ½ Teaspoon fresh oregano, 1 Tablespoon sea salt, 1 ½ Teaspoon lime juice
Blend for 20 seconds or until desired consistency is achieved.
The cooking water may be added, as needed to thin salsa down, if required.
Salt to taste.
Makes approximately 4 cups.

Preheat an oven to 350°F. In a small fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels. Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded turkey near one edge and roll up the tortilla. Place, seam side down, in a baking dish.
18 corn tortillas, 1/3 Cup safflower or canola oil
Once all tortillas are rolled, cover with the remaining sauce. Bake until thoroughly heated, about 20 minutes. Remove the enchiladas from the oven. Sprinkle with the cheese. Transfer 2 or 3 to warmed serving plates. Top with desired Garnishes. Serve with beans and or Spanish Rice. Serve immediately.
2 Cups Mild Cheddar

Leftover meat can be refrigerated for 3-4 days.

Other leftovers should be packaged separately and consumed with in 2 days.

Reheat in microwave until hot.

Suggested Garnishes;