Thursday, June 28, 2012

Verde Turkey Enchiladas

I really hope that name doesn't scare you away from this dish. I promise the turkey isn't green. It is the sauce that is green-- this delicious enchilada sauce made from roasted tomatillos and poblano peppers that you may want to eat atop some tortilla chips as a salsa instead. Or maybe straight out of the food processor with a spoon.

Remember when I showed you that disgusting sink? If you look closely, the remnants in the food processor are not from the hummus. They are green! Yes, I washed the food processor, I think, three times that night. You gotta do what you gotta do. Especially when you are making good food.


I know "normally" verde enchiladas are stuffed with chicken or just cheese, but anyone who knows me, knows I'm not normal, so here we are with ground turkey. The mix of the enchilada sauce with the turkey and feta cheese is great. With the melted mixed cheese on top, it becomes quite a delectable meal. Serve it topped with some sour cream or greek yogurt to put it completely over the edge. As always, I've replaced any cilantro with parsley. If you are a cilantro lover (or liker), feel free to use that instead. Just please don't invite me to dinner. :)

Verde Turkey Enchiladas (Sauce adapted from Tracey's Culinary Adventure)
Enchilada Sauce:
2 poblano chiles, stemmed and seeded
1/2 lb tomatillos, husks removed, washed and dried
1/8 cup chicken broth (low sodium, preferred)
1/2 onion, roughly chopped
2 garlic cloves
1/4 cup packed fresh parsley
juice of 1/2 lime
1/2 tbsp extra virgin olive oil
1/2 tsp sugar
salt and pepper, to taste

1/2 lb ground turkey
1/2 cup feta cheese (or crumbled queso fresco)
1/4 cup minced fresh parsley
4 9-in flour tortillas (I used low carb tortillas)
1/2 cup shredded cheese (I would suggest Mexican or Colby jack)

For the sauce, preheat your broiler with an oven rack about 6-in from the top. Place the poblanos and tomatillos on a foil lined baking sheet. Spray with nonstick cooking spray. Broil until blacked and soften, about 10 minutes, turning to cook evenly.

Let the veggies cool until you can handle them. Remove the skins from the poblanos.

In the bowl of your food processor, combine the tomatillos, poblanos, broth, onion, garlic, parsley, lime juice, oil and sugar. Pulse until almost smooth. Season with salt and pepper to taste. You can keep this in the fridge for up to two weeks in an airtight container.

Preheat oven to 450 F.

In a skillet over medium heat, cook the turkey until completely browned, approximately 5-10 minutes.

In a large bowl, combine the turkey, feta cheese, 1/8 cup minced parsley and 1/2 cup enchilada sauce. Warm the tortillas in your oven until they are pliable. Then fill each tortilla with 1/4 of the turkey mixture and roll up. Add 1/2 cup of enchilada sauce to the bottom of a baking dish and put the tortillas on top. Cover with the rest of the enchilada sauce and then top with the shredded cheese.

Bake for 15-20 minutes until the cheese is melted and bubbly. Garnish with rest of parsley. Serve with sour cream, if desired.

Serves 2-4.

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