Recipe Swap

Using a grilled roasted turkey- make this recipe as a way to deliciously use up the turkey leftovers.

 2 c. roast turkey shredded

2 green onions  ñ some stems thinly sliced

3 T. cream cheese at room temperature

1 1/3 cups  or 5 ½  ozs. Monterey Jack cheese shredded

2) 7 ozs. salsa verde or 1) 13 oz. tomatillos drained

2 T. green chiles canned chopped drained  or roasted

1/2 c. cilantro leaves fresh

2/3 c. heavy whipping cream

1/4 c. canola oil

8 corn tortillas

Preheat oven 350 ° F.

Medium bowl-mix together turkey- green onions-cream cheese ñ  1 cup  Jack cheese - stir well -set aside.

Use a blender or processor-mix together salsa verde- chiles- cilantro- ñ cream - process until smooth.

Heat oil in 6” skillet over medium high heat. Using tongs carefully place 1 tortilla at a time in  hot oil -fry 5 to 10 seconds just until softened. Flip tortilla ñ soften other side. Drain over skillet- placing on a plate lined with a paper towel. Place another paper towel on top and press to absorb oil. Repeat with all 8 tortillas.

Divide turkey mixture among tortillas -about 1/2 cup each- mounding it in a line down center. Roll tightly – place- seam side down- in 7” x  11” baking dish or pan. Pour tomatillo cream sauce over enchiladas ñ sprinkle  remaining 1/3 cup jack cheese down the center. Bake about 20 minutes until bubbly- Serve immediately.

Note~ smoky flavor of meat accents the creamy tomatillo sauce. Can use roasted chicken also.

 ~Do Ahead

The enchiladas can be made up to 1 day in advance. Cover - refrigerate.

Remove from refrigerator 45 minutes before baking. Plan on 30 to 35 minutes until the casserole is heated through -bubbly.