Turkey Enchiladas with Fresh Tomatillo Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
12-14 Corn tortillas (6 inch diameter)1.25 pound turkey breast cutlets2 pounds tomatillos2 jalepeno peppers1 medium onion2 cups pepper jack cheese, shreddeddried oregano and/or cuminfresh cilantro
Boil turkey breasts in skillet on the stove. Salt if desired. Let boil until meat is completely cooked. Reserve liquid.
Remove husks from tomatillos and wash tomatillos. Place tomatillos, jalepenos, and onion on a baking sheet. Roast at 350 degrees for 20 minutes or until slightly browned.
Remove stems and seeds from jalepenos after roasting. Mash or blend tomatillos with onion and jalepenos to desired chunkiness. Put mixture into large saucepan. Add the reserved turkey liquid. Simmer on stove for 15 minutes. Add cilantro after finished cooking.
Shred the turkey meat. Add one cup of shredded cheese and sprinkle liberally with dried oregano and cumin.
Soften corn tortillas (either by heating them per instructions on bag or lightly frying in olive oil on the stove). Put 1/4 cup of meat mixture onto a tortilla, roll the tortilla and place into a baking pan. Repeat until all filling is used.
Pour tomatillo sauce over rolled enchiladas. Sprinkle remaining cheese on top.
Bake in 350 degree oven about 25 minutes.
Extra sauce can be served on top of plated enchiladas.
Serve with shredded lettuce, tomatoes, and a small dollop of sour cream.
Serving Size: Makes 12-14 enchiladas
Number of Servings: 13
Recipe submitted by SparkPeople user ANGIEDC1.
Remove husks from tomatillos and wash tomatillos. Place tomatillos, jalepenos, and onion on a baking sheet. Roast at 350 degrees for 20 minutes or until slightly browned.
Remove stems and seeds from jalepenos after roasting. Mash or blend tomatillos with onion and jalepenos to desired chunkiness. Put mixture into large saucepan. Add the reserved turkey liquid. Simmer on stove for 15 minutes. Add cilantro after finished cooking.
Shred the turkey meat. Add one cup of shredded cheese and sprinkle liberally with dried oregano and cumin.
Soften corn tortillas (either by heating them per instructions on bag or lightly frying in olive oil on the stove). Put 1/4 cup of meat mixture onto a tortilla, roll the tortilla and place into a baking pan. Repeat until all filling is used.
Pour tomatillo sauce over rolled enchiladas. Sprinkle remaining cheese on top.
Bake in 350 degree oven about 25 minutes.
Extra sauce can be served on top of plated enchiladas.
Serve with shredded lettuce, tomatoes, and a small dollop of sour cream.
Serving Size: Makes 12-14 enchiladas
Number of Servings: 13
Recipe submitted by SparkPeople user ANGIEDC1.
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 9.1 g
- Cholesterol: 45.0 mg
- Sodium: 262.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.0 g
- Protein: 16.2 g
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