Tomatillo Turkey Enchiladas
Leftover roasted chicken and turkey can be beautifully disguised in these enchiladas, which are topped with tangy prepared salsa verde. Thanks to canned enchilada sauce, this mexican-inspired baked main course is easy to throw together even on a busy weeknight. Serves 4-6
- 2 cups shredded cooked turkey or chicken
- 1 cup salsa verde
- 2 (10 ounce) cans enchilada sauce
- 1.5 cups shredded Monterey Jack cheese
- .5 cup canola oil
- 12 corn tortillas
- .75 cup crumbled feta cheese
Preheat over to 350 degrees F. In a bowl, toss together turkey, salsa, a quarter of the enchilada sauce and Monterey Jack cheese. Heat oil in a medium skillet over medium low heat. Working with one tortilla at a time, dip it briefly into the warmed oil, then transfer to a clean work surface. Arrance about a quarter cut of the turkey filling down the middle of the tortilla, forld one side of the tortila over the filling, then fold the other side over the place enchilada seam-side down in a baking dish. Pour remaining enchilada sauce over the top of the enchiladas and bake for 15 to 18 minutes. Top with crumbled feta cheese and serve.
Per serving: 600 calories (310 from fat), 35 g total fat, 12g saturated fat, 90mg cholesterol, 1620mg sodium, 36g total carbohydrate (4g dietary fiber, 10g sugar), 33g protein.
Created by Whole Foods