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What do you do with all that leftover turkey from your Thanksgiving dinner?  Why not make Turkey Enchiladas, also known as Enchiladas Verdes con Pavo?  My recipe uses fresh tomatillos for a zesty, tangy flavor.

Special tools:  Cast iron frying pan, baking dish
Preparation time:  About 30 minutes
Cooking time:  About 30 minutes
Yield:  12 enchiladas 

4 cups coarsely shredded cooked turkey
2 cups
Kraft shredded Mexican Four Cheese Blend
2 jalapeno peppers, diced, seeded, veins and stems removed
1 medium onion, any variety, diced
4 cloves garlic, pressed
6 tomatillos, cored, husked, thinly sliced and diced
1/2 cup fresh cilantro, chopped
1 teaspoon dry oregano
1-1/2 cups sour cream
12 corn tortillas, 6" diameter
Salt to taste
Salad oil
16 oz
Tomatillo Sauce, a.k.a. salsa verde

Prepare Tomatillo Sauce according to directions.  In a large bowl, mix turkey,  1 cup of the shredded cheese, jalapenos, onion, garlic, tomatillos, oregano, cilantro  and sour cream.  Reserve remaining cheese for later use.  Salt to taste.

Heat 1/4 inch of salad oil in a cast iron frying pan over medium-high heat.  When oil is hot, cook tortillas, one at a time, turning once, just until soft; about 10 seconds total.  Add additional oil, if necessary.  Drain on paper towels.

Pour Tomatillo Sauce into glass pie pan.  While tortillas are still warm, dip in sauce, coating both sides. Spoon 1/2 of the turkey mixture down the middle of each tortilla.  Wrap tortilla around mixture.  Place in a baking pan, folded side down.  

Cover enchiladas with aluminum foil and bake about 20 minutes in a 350 degree oven.  Uncover and pour remainder of Tomatillo Sauce over enchiladas, then top with remaining cheese.  Bake an additional 10 minutes.


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