Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce

Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce (Wendy Goodfriend)

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One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).

Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.

For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.

I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.

Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce
Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce (Wendy Goodfriend)

Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce

Makes 6 servings

    Ingredients:
    For the tomatillo sauce

  • 4 (12-oz) cans whole green tomatillos, drained
  • 2 garlic cloves, peeled
  • 2 serrano chiles (optional)
  • 1 cup chopped cilantro
  • 1 small yellow onion, chopped
  • Kosher salt

For the enchiladas

  • 2 cups shredded cooked turkey meat
  • 1 1/2 cups shredded Monterey jack cheese
  • 12 to 14 corn tortillas (each 6 inch diameter)
  • 2 tbsp canola oil
    For serving

  • Shredded iceberg or romaine lettuce
  • Sour cream
    Instructions:

  1. To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.
  2. To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.
    To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. (Wendy Goodfriend)
    Puree until smooth.
    Puree until smooth. (Wendy Goodfriend)
    Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.
    Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. (Wendy Goodfriend)
  3. Preheat the oven to 375°F. Spray a 9×13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.
  4. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.
    In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. (Wendy Goodfriend)
  5. In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.
  6. Fry the tortillas, turning them after a few seconds.
    Fry the tortillas, turning them after a few seconds. (Wendy Goodfriend)
  7. Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)
  8. Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.
    Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (Wendy Goodfriend)
  9. Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.
  10. Pour the sauce over the enchiladas to generously coat them.
    Pour the sauce over the enchiladas to generously coat them. (Wendy Goodfriend)
     Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.
    Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. (Wendy Goodfriend)
Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce 25 November,2015Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.