Monday, April 11, 2011

Recipe: Turkey Tomatillo Enchiladas


Corn tortillas (enchilada size)
1 3/4 cups shredded Monterey Jack cheese
2 cans enchilada sauce
1 small (6 oz.) can salsa verde
Canola oil
Crumbled feta cheese
3/4 pound turkey - thin-sliced

Directions: Preheat over to 350 degrees.

Slice the turkey into strips about 3" long. In a medium to large bowl, combine turkey, salsa verde, Monterey jack cheese, and 1/2 of 1 can of enchilada sauce. Mix well.

On the stovetop, pour a small amount of canola oil in a small skillet (you will need enough to cover the bottom of the pan but not so much that when it gets hot it's going to pop out all over you.) Briefly fry one tortilla at a time in the oil, on one side only. Fill center of tortilla with about 2 tablespoons of the mix, roll up, and place into a glass baking dish (I use a 9" x 13" or larger), oiled side facing out. Repeat until dish is full. Pour remaining enchilada sauce on top. Bake for 15-18 minutes. Sprinkle crumbled feta on top before serving.

This recipe was taken from a 2006 Whole Foods flyer, and these are hands-down the best enchiladas I've ever eaten. They beat the pants off the beef kind you usually find at typical Mexican-American restaurants. The turkey is surprisingly an ideal component. The salsa verde gives it some spice without burning your mouth, and the crumbled feta is an awesome final touch. It's also very consistent, and kid-friendly.

What you should know: the better quality the turkey you buy, the better this will taste. I'm normally totally fine with generics, but in this recipe the expensive turkey really stands out. Go for the Boar's Head, or something even better.

Also, I like the enchiladas to be a little crispy on the outside, so I bake them for 20 minutes or more.

I use red enchilada sauce, but green is fine too if you prefer it. And of course, buying the pre-shredded Monterey Jack cheese is a time-saver.

1 comment:

  1. Sounds pretty straight forward.
    When I was still having to cook vegetarian meals (not having to consistently now -- long dull story) I would mix together firm tofu and the shredded cheese as a filling. It is much lighter that straight cheese (or meat) fillings; meanwhile the firm tofu keeps the melted cheese together so that the enchiladas retain their shape. I've also added onions and peppers to the mix. Even if you're not a vegetarian, it's a tasty filling, not as fatty and with more protein than the usual cheese fillings.