Recipe: <!-- -->Tomatillo Turkey Enchiladas<!-- -->
Leftover roasted chicken and turkey can be beautifully disguised in these enchiladas, which are topped with tangy prepared salsa verde. Thanks to canned enchilada sauce, this Mexican-inspired baked...
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Cooking tools:
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- Mixing bowl
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- Baking dish
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- Tongs
Ingredients
- 2 cups shredded cooked turkey or chicken
- 1 cup salsa verde
- 2 cans (10-ounce) enchilada sauce, divided
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup canola oil
- 12 corn tortillas
- 3/4 cup crumbled feta cheese
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