Turkey Enchiladas in Green Sauce
Turkey Enchiladas in Green Sauce
Enchiladas Verde de PavoBellinghausen, a Mexican restaurant with a German name, has been serving traditional Mexican dishes to a loyal following of local citizens and visitors for some 40 years in the Zona Rosa of Mexico City. In this sprawling metropolis of 20 million people, immigrants from around the world have settled and blended into the populace, adopting and sometimes adapting the local cuisine. Bellinghausen is most popular for the midday meal (comida), when regular customers head for the pleasant courtyard in the back. I often order these enchiladas filled with chunky pieces of turkey and covered with spicy tomatillo sauce. Servings are garnished with crisp raw vegetables on baby romaine leaves.
Ingrediënten
Makes 8 enchiladas
- Basic Cooked Tomatillo Sauce
- Basic Cooked Turkey Breast
- 2 teaspoons vegetable oil plus ⅓ cup to soften tortillas
- ½ cup chopped white onion
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- 2 tablespoons cream cheese at room temperature
- 8 corn tortillas
- 1 cup crumbled cotija or mild feta cheese
- Raw vegetables such as 1 bunch radishes; 2 medium carrots cut into sticks; and 1 cucumber, peeled and sliced (optional)
Instructies
- Prepare the tomatillo sauce.
- Cover and reserve.
- Prepare the cooked turkey breast and dice enough turkey to measure about 2 cups packed.
- Put the diced turkey into a bowl and stir in ½ cup of the tomatillo sauce.
- (Cover and refrigerate the remaining turkey for another use.
- )
- Preheat the oven to 350°.
- Heat the 2 teaspoons of oil over medium heat in a small skillet and cook the onion, thyme, and cumin until the onion softens, about 3 minutes.
- Reduce heat to low, stir in the cream cheese until it melts.
- Turn off the heat add the mixture to the diced turkey.
- Stir to combine.
- Set aside.
- Heat the remaining ⅓ cup of oil in a medium skillet.
- With tongs, dip 1 tortilla at a time in the hot oil until limp, 4 to 6 seconds.
- Drain on paper towels.
- Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm.
- To assemble the enchiladas, put 1 tortilla on a plate and spread ¼ cup of turkey on the tortilla.
- Roll into a cylinder and place seam side down in a 9- × 13-inch baking dish.
- Repeat until all the tortillas are filled, rolled, and placed side by side in the dish.
- Pour the tomatillo sauce over the enchiladas to cover completely.
- Place a piece of aluminum foil loosely over the casserole, and bake until the sauce bubbles and the enchiladas are heated through, 20 to 25 minutes.
- Scatter crumbled cheese on top.
- Serve at once.
Notes / Tips / Wine Advice:
Garnish each serving with the raw vegetables if desired.
