My favorite local cookbook of the year, “Enchiladas: Azec to Tex-Mex” (Trinity University Press, $39.95), is a perfect resource if you’re looking for new ways of showcasing leftover turkey.
So, get out your corn tortillas, tomatillos and turkey leftovers. It’s time to make a dish you’re family will give thanks for.
Enchiladas Verdes de Pavo
1 1/2 pounds tomatillos, husked removed and cored
2 tablespoons vegetable oil
1/2 medium white onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1 small serrano chile, destemmed and chopped
1/2 small bunch cilantro, chopped
1 tablespoon kosher salt, or to taste
3 cups shredded turkey breast
Vegetable oil as needed for softening tortillas
1 3/4 cups queso asadero, grated (or substitute Monterey Jack)
Mexican white rice
For the sauce: Blanch the tomatillos in boiling water just until the change color and soften. Drain and set aside.
Place 2 tablespoons oil in a large saucepan over medium heat.
Add the onion and saute until translucent, 3 to 5 minutes.
Add the garlic and serrano chile and saute for an additional minute.
Put the onion mixture, tomatillos and cilantro in a blender and puree.
Pour the sauce back into the saucepan and bring to a simmer.
Remove from heat and add salt to taste.
To assemble the enchiladas: The shredded turkey should be warm and at hand.
Preheat the oven to 350 degrees.
Pour oil to a depth of 1/2 inch in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300 degrees.
Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.
Dip a softened tortilla in the sauce.
Place 1/4 cup shredded turkey on the lower third of a tortilla and roll closed.
Place on an ovenproof individual plate, 3 per serving, or on an ovenproof platter large enough to accommodate the enchiladas in a single layer.
When the enchiladas are plated, pour the sauce over the top, making sure the edges are well covered. Garnish with queso asadero.
Place the enchiladas in the preheated oven just long enough to melt the cheese.
Makes 12 enchiladas or 4 servings.
Adapted from “Enchiladas: Aztec to Tex-Mex” by Cappy Lawton and Chris Waters Dunn