Smoked Turkey Enchiladas

For the mole verde Nonstick cooking oil spray, for the pan and the tortillas
14 medium tomatillos, husks removed
1/2 cup water
3 cups coarsely chopped cilantro (2 bunches)
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 medium jalapeño peppers, stemmed, seeded and chopped
1/2 cup honey
1/4 cup olive oil
1 cup pumpkin seeds, toasted (see NOTE)
1/2 cup sesame seeds, toasted in a dry skillet over medium-low heat until golden
For the enchiladas 2 tablespoons olive oil
2 medium green bell peppers stemmed, seeded and finely chopped
1 large yellow onion, finely chopped
24 ounces boneless smoked turkey breast, cut into 3/4-inch dice
12 ounces shredded or grated Monterey Jack cheese
16 6-inch corn tortillas

Preheat the oven to 400 degrees. Lightly grease two 9-by-13-inch casserole dishes with nonstick cooking oil spray.

For the mole verde: Work in batches if necessary. Bring a pot of water to a rolling boil over high heat. Carefully drop the tomatillos in the water and boil for 5 minutes, then use a slotted spoon to transfer them to a blender (discard the boiling water). Add the 1/2 cup of water, 1 cup of the cilantro and salt; remove the stopper from the top of the blender cap and place a dish towel over it; pulse to puree. Add the remaining cilantro, then the chili powder, ground cumin, jalapeno pepper, honey and olive oil; puree until smooth. Add the pumpkin seeds and sesame seeds; puree until smooth.

For the enchiladas: Heat the olive oil in a large skillet over medium-high heat. Add the green bell pepper and onion and cook, stirring occasionally, for 8 to 10 minutes or until softened. Transfer to a large mixing bowl. Add the smoked turkey and half of the Monterey Jack cheese to the bowl and toss to combine.

Spray each tortilla briefly on each side with canola- or olive-oil cooking spray, stack on a microwave-safe plate, and microwave for 1 minute or heat quickly on both sides in a large skillet set over medium heat. Let cool slightly.

Spoon about 1/4 cup of the smoked turkey filling mixture evenly across each tortilla, working about 1 to 2 inches from one end, then roll each up tightly and place, seam-side down, in the prepared casserole dishes. Pour the mole verde sauce over the tortillas, and sprinkle the rest of the cheese on top. Bake for 12 to 15 minutes or until the sauce is bubbling around the edges and the cheese is melted and starting to brown.

NOTE: To toast shelled pumpkin seeds:
Toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven for 6 to 8 minutes; allow to cool completely.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BLAZING_SPIRIT.