It would appear that fatherhood never ends. My lovely daughter called from Seattle with a terse question, “Why haven’t you posted the enchilada recipe yet?” We made this dish together at Christmas and I had promised her I would put it on the blog, but I was busy and I had meant to publish but …
Before I get another, more irritated call, I am complying. My daughter will be thrilled and so will you.
I know that we think of turkey as that holiday food, the core of Thanksgiving or Christmas feasts. The reality is that turkey is available year round, it’s delicious, and it doesn’t taste like chicken. That distinctive turkey flavor is wonderful in itself and, of course, the aroma of a roasting bird makes any home delectable.
This recipe for turkey enchiladas comes from The New Thanksgiving Table by Diane Morgan. I raved about this wonderful book in a blog last month, saying it was a book for all winter. To prove that point, I’m offering the opportunity to have a new favorite dish. And not just for leftover holiday turkey either. You can buy cooked turkey meat or roast a turkey breast to get the meat for this fulfilling recipe year round.
The enchiladas are paired with one of my favorite foods: tomatillos. This green fruit is a staple of Mexican cuisine. Although in the same botanical family as the tomato, a tomatillo is definitely not a tomato. If you’ve had green salsa with a bite, you’ve enjoyed the particular intensity that only a tomatillo can supply. In this recipe that inherent tomatillo sting is muted into a voluptuous cream sauce that is an outstanding match for that distinctive turkey flavor. Your mouth is simply going to resonate with a symphony of tones.
When I make this dish, I do follow the recipe but I am heavy handed with the amount of green onion and green chiles. And I suggest sticking with the canned tomatillos, not the salsa verde.
This is a fine entrée dish. As a side, Diane’s book has another wonderfully new idea: Honey and Chipotle Glazed Sweet Potato Spears with Lime. Look for this recipe in tomorrow’s blog.
Turkey Enchiladas with Creamy tomatillo Sauce
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
Preheat the oven to 350°F. In a medium bowl, combine the turkey, green onions, cream cheese, and 1 cup of the jack cheese and stir to mix thoroughly. Set aside.
In a blender or food processor, combine the tomatillo, chiles, cilantro, and cream and process until smooth.
Heat the oil in a heavy, 6 -inch skillet over medium-high heat. Using tongs, carefully place one 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, and 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 ½cup each), mounding it in a line down the center. Roll tightly and then place, seam side down, in a 7 x 11″ baking pan. Pour the tomatillo cream sauce over the enchiladas, and sprinkle the remaining ⅓cup jack cheese down the center. Bake for about 20 minutes until heated through and bubbly. Serve immediately.
Source: The New Thanksgiving Table by Diane Morgan