Thanksgiving Leftovers: Turkey Enchiladas with Creams Tomatillo Sauce
I posted this recipe in early 2010, at my daughter’s request, but I’m doing it again because tomorrow you will have leftover turkey and this is just the best po
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.
Cooking tools:
- Blender
- Food processor
- Skillet
- Baking pan
- Oven
- Tongs
- Plate
- Paper towel
- Mixing bowl
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
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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