Creamy cheesy turkey enchiladas! Leftover turkey, sweet potatoes, cream cheese rolled into flour tortillas, smothered with creamy salsa verde sauce. So good!
- 1 Tbsp butter
- 1 cup finely diced onion
- 1/2 teaspoon ground cumin
- 4 ounces cream cheese, room temperature
- 3/4 cup cooked sweet potato (can sub cooked carrots, squash, or pumpkin)
- 2 1/2 cups chopped cooked turkey meat
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 1 cup prepared tomatillo salsa verde
- 1 1/2 cups grated Monterey Jack cheese
- 8-10 flour tortillas, about 8-inches wide
- 1/3 cup sliced black olives
- 2 Tbsp sliced green onions, including greens
- A 9x13-inch casserole dish
1 Sauté onions in butter, add cumin: Melt butter in small saucepan on medium high heat. Add the finely diced onion and sauté until golden and lightly browned. Stir the ground cumin into the onions and cook for a minute more. Remove from heat and let cool.
2 Mix together the cream cheese, sweet potato, cooked chopped turkey, the cooked onions, and a teaspoon of salt with your (clean) hands in a medium bowl.
3 Roll up tortillas with filling: Preheat oven to 350°F. Butter the inside of a 9x13-inch casserole dish. Working one flour tortilla at a time, place about 1/4 to 1/3-cup of the filling mixture into the center of a tortilla, spreading it out in a line from one side to the other.
Roll up the tortilla and place it seam-side down in the casserole dish. Repeat with the rest of the tortillas until the dish is filled.
4 Add cream, salsa, cheese: Pour heavy cream over all of the enchiladas in the dish. Spread one cup of tomatillo salsa over the top of the enchiladas. Sprinkle with the grated jack cheese.
5 Bake in a 350°F oven, uncovered, for 25 minutes, or until the cheese is completely melted and the enchiladas are heated through.
6 Sprinkle with olives and green onions: Remove from oven and sprinkle with sliced black olives and chopped green onions. Serve immediately.