Left Over Turkey Enchiladas

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Go for this easy dinner recipe enchiladas made with leftover Thanksgiving turkey with tomatillo salsa. No left overs? BBQ and smoke a few turkey thighs and this takes these enchiladas verdes to a higher level of flavor.

Alternatively:

No need to cook, just locate a BBQ deli where you can purchase smoked chicken. For that recipe CLICK Smoked Chicken Enchilada recipe. The salsa verde recipe uses roasted tomatillos.

Let’s get started.

Ingredients

Turkey

2 cups shredded turkey

3 scallions, trim off both ends than cut in thin circles

1 tablespoon extra virgin olive oil

Salt and pepper

Mix the above ingredients together

Salsa Verde

1 lb tomatillos, husks removed and washed.

¼ red onion, cut into thick slices

2 cloves garlic, peeled

1 jalapeño, deseeded

12-15 sprigs cilantro. 1 tablespoon leaves for garnish

¼ teaspoon cumin

Salt

Enchiladas

1 dozen corn tortillas

Red onion circles or slices for garnish

¼ cup cotija or queso fresco cheese crumbled

Avocado slices for garnish, optional

Preparation

Salsa Verde

Boil water in 2 quart pan. Add tomatillos, jalapeño pepper, onion and garlic and continue cooking until tomatillos turn slightly yellow in color. Remove and cool ingredients.

Liquify the ingredients, sprigs of cilantro , and ½ cup of water. Remove the salsa to a container and add ground cumin and salt to taste.

Enchiladas

Heat a tortilla on each side sufficiently to make the tortilla pliable so it’s easy to roll.

Place ¼ cup of salsa verde on a salad plate and lay the tortilla over the sauced plate and rotate in a circular motion to coat the bottom side of the tortilla uniformly with sauce. Add 1 heaping tablespoon of salsa on the open face of the tortilla and spread the salsa evenly. Place 2-3 tablespoons of prepared turkey on the tortilla about ½ inch from the edge and roll the tortilla tight. Lay the assembled enchilada seam facing down on a tray. Top with more salsa.

Plating

Prior to serving, warm the enchiladas in a microwave oven, plate each individual serving and garnish with rings of fresh onion, cilantro, crumbles of cheese and a few slices of avocado.