Salsa Verde Enchiladas


I eat a lot of Mexican/Southwestern food somehow. It’s something about the spice combinations, the use of fresh vegetables in salsa, and the unique dimension that a bit of chopped cilantro adds to whatever you throw it on.

I recently found myself with a lot of leftover turkey breast on hand, and my first thought was to turn it into enchiladas. (Apparently my brain is hard-wired with this appreciation of all things Mexican.)

Here’s the road I took to further feed my Mexican food addiction:

  • 1 lb. turkey breast, diced or shredded
  • 8 small corn tortillas
  • 1 jar salsa verde
  • 1 to 1 1/2 c cheese (reduced-fat cheddar or a Mexican blend)

Preheat your oven to 350 degrees. Mix the turkey breast with half of the jar of salsa. Refrigerate for 20 to 30 minutes to give the meat a chance to get marinated (or leave overnight, if you’d like to prep in advance).

Heat the tortillas a little. I did this in the microwave for about 30 seconds, and then I kept then covered with a damp paper towel as I began to work on the next step.

Take a tortilla and fill it with the turkey mixture. Roll up the tortilla, and place it seam-side down in a square baking pan that has been sprayed with cooking spray. Repeat for the rest of the tortillas and turkey.

Top the rolled tortillas with the cheese. Cover with foil and bake for about 20 minutes, or until the tortillas are heated through and the cheese is melted. Serves 4.

Notes: you could also use a rotisserie chicken as your meat source. Or try using leftover pork loin.

Question of the day
: what is your favorite kind of food? What country or ethnicity of coking will always have a place in your stomach?


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