(KUTV) Leftover Turkey Enchiladas
- 1 lb. tomatillos, husks and stems removed, rinsed
- 2-3 serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded
- 4 slices white onion, each 1/4 inch thick
- 3 cloves garlic
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp vegetable oil
- 3 cups low-sodium chicken broth, divided
- 3/4 cup heavy cream
- 3/4 tsp salt
- 1 lb (about 2 cups) shredded cooked turkey meat
- Salt and freshly ground pepper
- Vegetable oil, as needed
- 12 (6”) corn tortillas
- 4 oz (1 cup) grated mozzarella
- 1-1/3 oz (1/3 cup) grated provolone
- To make the sauce, position a rack as close to the broiler as possible and preheat the broiler. In a shallow baking dish, add the tomatillos, chiles, onion, and garlic and broil, turning occasionally, until the tomatillos are soft and slightly blackened, about 10 min. Transfer the ingredients to a blender, add the cilantro and blend until smooth.
- In a medium saucepan over medium-high heat, add oil. Add the tomatillo mixture and cook, stirring, 2-3 min. Add 2 cups broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 min. Taste the sauce. It should be a little tart but not too tart. If it is, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the heavy cream and salt. Let cool slightly.
- To make the enchiladas, in a large frying pan over medium heat, add enough oil to submerge a tortilla (1/4-1/2”). Using a spatula to flip each tortilla, fry in the oil, 10 seconds per side. Transfer to paper towels to drain.
- Heat the oven to 400 degrees.
- With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded turkey just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9×13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.