Oh, About Those Turkey Leftovers: Turkey Enchiladas with Creamy Tomatillo Sauce - Cooking by the Boo
“Uh, not next week,” I said to Suzen. “Thanksgiving cannot be next week.” “It is,” Suzen insisted. “But, but, the Christmas decorations have only been up for si
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingbythebook.com.
Ingredients
- 2 cups shredded roast turkey
- 2 green onions, including tender green tops, thinly sliced
- 3 tablespoons cream cheese at room temperature
- 1 ⅓cups (5 ½ ounces) shredded Monterey Jack Cheese
- 2 cans (7 ounces each) salsa verde or 1 can (13 ounces) tomatillos, drained
- 2 tablespoons canned chopped green chiles, drained
- ½ cup fresh cilantro leaves
- ⅔ cup heavy (whipping) cream
- ¼ cup canola oil
- 8 corn tortillas
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