inspired by The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison
Yields: 10-12 enchiladas
2-3 cups shredded turkey
2 cups Chile Verde Sauce (I used a jar 16 oz., Mrs. Renfro's Jalapeno Green Salsa)
1 cup Creme fraiche
Vegetable oil
10-12 corn tortillas
1/2 cup chopped green onion
12 oz Monterey Jack cheese, grated
Preheat over to 350° F.
Grease a large baking dish.
In a shallow bowl or dish, combine the sauce with the crema.
Spread about 1/2 cup of the sauce mixture thinly in the baking dish.
Mix the turkey, green onion in a bowl. Add enough sauce to bind.
Heat 1/2 to 1 inch oil in a small skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it to go limp, a matter of seconds. (Don't let the tortillas turn crisp.) Drain the tortilla on paper towels. Repeat with the remaining tortillas.
Dip a tortilla into the sauce. Top it with about a large spoonful of the turkey mixture and then about a tablespoon of grated cheese. Roll the sides up snugly and place the tortilla seam side down in the baking dish. Repeat with the remainder of the tortillas and filling. Do not pack the enchiladas tightly in the baking dish. Top the enchiladas with any remaining green onion and pour the sauce evenly over them. Scatter Monterey Jack cheese over the tops of the sauce.
Bake the enchiladas for 15-20 minutes, until they are heated through and the sauce is bubbly. Serve the enchiladas immediately.
Garnishes:
Serve with sliced avocado, a sprinkle of chopped cilantro and a dollop of sour cream!
Tips:
1. Be careful, if you used too much mixture or roll the tortilla too tight, the tortilla will split.
2. Leaving space between the enchiladas enables you to serve them without accidentally tearing them.
3. A rotisserie chicken could be used instead of the turkey or you may wish to cook your own chicken.