Turkey Enchiladas With Fire-Roasted Tomatillos
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
48
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 small
Sweet Onion (rough chopped)3 tbsps
Olive Oil450 g
Lean Ground Turkey1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Paprika1 tsp
Oregano (dried)1 small
Yellow Onion (finely diced)1 cup
Jack Cheese (shredded)1 cup
Queso Fresco (crumbled)2 cups
Sour Cream (for serving)Directions:
1
Watch how to make this recipe
2
For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray
3
Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper
4
Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes
5
Turn the vegetables and broil until charred all over, 4 to 5 minutes longer
6
Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice
7
Puree until completely smooth
8
Place in a large saute pan over medium-low heat and warm through
9
Season with salt and pepper
10
For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil
11
Add the turkey and garlic and brown well, 3 to 4 minutes
12
Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer
13
Season with salt and pepper
14
Transfer to a platter and let cool
15
Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil
16
Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it
17
Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable)
18
Spoon 1/4 cup of the ground turkey filling onto each tortilla
19
Divide 1/2 cup of the shredded Jack cheese between each tortilla
20
Fold the tortillas over the filling and place them seam-side down in the gratin dish
21
Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered
22
Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco
23
Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes
24
Finish under the broiler to brown further if desired
25
Remove from the oven, let cool slightly and garnish with the chopped cilantro
26
Serve with the sour cream on the side