Turkey Enchiladas Verdes
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
10 servings+
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Calories
369 kcal
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Course
Main Course
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Cuisine
Mexican
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.
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Ingredients
For the Sauce
- 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
For the Filling
- 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
To Assemble Enchiladas
- 1/3 Cup safflower or canola oil
- 18 corn tortillas
Instructions
For Turkey
- 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.
- 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.
For Tomatillo Sauce
- Cook the tomatillos and jalapeño together in a small amount of water (or steam) until color changes (Tomatillos will turn a tannish yellow).
- 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.
- 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.
To Assemble Enchiladas
- 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.
- 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.
Equipments used:
Notes
- 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;
- shredded lettuce
- chopped tomatoes
- sliced black olives
- sliced green onion
- sliced avocado
- sliced fresh or pickled jalapenos
- sour cream or creme fraiche
- salsa
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
24g
(8%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
72mg
(24%)
Sodium
1744mg
(73%)
Potassium
398mg
(11%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
285IU
(6%)
Vitamin C
5.8mg
(6%)
Calcium
220mg
(22%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10servings+
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 1744mg | 73% |
| Potassium | 398mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 220mg | 22% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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