Green Chili Turkey Enchiladas

Kathryn Barczi

ingredients

Enchiladas

8 corn tortillas (6 to 7 in.)
2 2/3 cups shredded skinned cooked turkey
1 cup shredded cheddar cheese (about 4 oz.)
Green Chili Sauce (recipe follows)
1 cup shredded Jack cheese (about 4 oz.)
Fresh cilantro sprigs

directions

Enchiladas

1
1. Dip 1 tortilla in very hot water until soft and pliable, 5 to 10 seconds; drain briefly. Spoon 1/3 cup turkey along on edge of tortilla and top with an eighth of the cheddar cheese. Roll tortilla to enclose filling and place seam side down in lightly oiled, shallow 9- by 13-inch baking dish. Repeat to fill remaining tortillas and line up in dish
2
2. Spoon green chili sauce evenly over filled enchiladas, moistening all the surfaces. Sprinkle with Jack cheese.
3
3. Bake in a 350° oven until cheese is melted and enchiladas are hot in the center, about 30 minutes. Garnish with cilantro sprigs.

Green Chili Sauce

In an 8- to 10-inch frying pan, combine 1 cup chopped onion, 1/2 cup fat-skimmed chicken broth, and 2 cloves garlic, peeled and chopped. Stir often over high heat until liquid is evaporated and browned bits start to stick to pan. Add another 1/4 cup chicken broth and stir to free browned bits. Purée mixture in a blender or food processor with 1 cup firmly packed fresh cilantro rinsed; 1 can (7 oz) diced green chiles; 1 fresh jalapeño, stemmed and seeded; and 1/2 tsp ground cumin, adding 1 more cup broth as mixture is whirling.