Prepare for the holidays with The New Thanksgiving Table by Diane Morgan, including recipes like Spatchcocked Turkey Roasted with Lemon, Sage, and Garlic; Pan-Asian Rice Dressing; and Turkey Enchiladas with Creamy Tomatillo Sauce.
If you have grill-roasted your turkey, then make this recipe as a way to deliciously use up the turkey leftovers. The smoky flavor of the meat accents the creamy tomatillo sauce.
Preheat the oven to 350 degrees F. In a medium bowl, combine the turkey, green onions, cream cheese, and 1 cup of jack cheese and stir to mix thoroughly. Set aside.
In a blender or food processor, combine the salsa verde, chiles, cilantro, and cream and process until smooth.
Heat the oil in a heavy, 6ˇinch skillet over mediumˇhigh heat. Using tongs, carefully place 1 tortilla at a time in the hot oil and fry for 5 to 10 seconds just until softened. Flip the tortilla and soften the other side. Drain over the skillet, then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil. Repeat until all 8 tortillas are softened and drained.
Divide the turkey mixture among the tortillas (about 1/2 cup each), mounding it in a line down the center. Roll tightly and place, seam side down, in a 7 by 11 inch baking pan. Pour the tomatillo-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup jack cheese down the center. Bake for about 20 minutes until heated through and bubbly. Serve immediately.
The enchiladas can be made up to 1 day in advance. Cover and refrigerate.
Remove from the refrigerator 45 minutes before baking. Plan on 30 to 35 minˇ utes until the casserole is heated through and bubbly.
Also check out recipes from the original version of The Thanksgiving Table.
Don't miss the Global Gourmet's Comprehensive Thanksgiving Guide
This page created November 2009
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