- Preheat oven to 425º F.
- Place rinsed and husked tomatillos and cleaned chiles in saucepan with the water. Simmer over medium-high heat. Lower heat and simmer while occasionally turning tomatillos and chiles. Cook for 15 minutes, or until the tomatillos turn khaki-green in color and are tender. Tomatillos should be soft to the touch but not burst.
- Drain tomatillos and chiles and place them in a blender. Reserve the cooking liquid for later use. Add garlic and spices, and blend to create your sauce.
- In a saucepan, heat olive oil over medium-high heat until it simmers. Pour the sauce over the oil, cover the pan, and let it simmer for 5-7 minutes, or until it’s slightly thickened.
- Add the reserved cooking liquid to the saucepan, and return the sauce to a boil. Add turkey, stirring occasionally to break it up. Take down to a simmer, and stir occasionally until the sauce is just thick enough to coat the meat, or about 15 minutes. Season to taste with salt.
- Place a small amount of sauce in a bowl and evenly drench the tortillas. Use 1 teaspoon of guacamole per tortilla, and top with warm turkey. Roll enchiladas carefully, place them in an oven-proof dish, and transfer to the oven to cook for about 5 minutes. Pour 2-3 ounces of warm sauce over enchiladas.
- Top with cotija cheese, crema, pickled red onions, and cilantro.
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Tomatillo Turkey Enchiladas
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