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Turkey Enchiladas with Creamy Tomatillo Sauce

Steve Hunter

Servings: four.

This is a great destination for leftover turkey. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.


  • 1 lb. (about 2 cups) shredded cooked turkey meat
  • Salt to taste
  • Vegetable oil as needed
  • 12 corn tortillas, 6 inches in diameter
  • Creamy Tomatillo Sauce
  • 4 oz. (1 cup) grated mozzarella
  • 1-1/3 oz. (1/3 cup) grated provolone


  • Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.

    Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.

    Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken 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.


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Reviews (5 reviews)

  • cozette | 10/30/2018

    This is delicious! It is unfortunate that the type of nitpicking and bitchiness seen frequently on social media is appearing on this website.

  • lyricman | 08/16/2010

    The problem I have with this is that the recipe and the meats don't mix -- this says Turkey and the ingredients talk about chicken. Who edits this material?

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