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Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas)
Serves 4
20 mins prep
12 mins cook
32 mins total
At the request of our amigos at Avocados from Mexico, we’d like to share a family favorite, mom’s enchiladas verdes, (green enchiladas). But instead of using chicken, why not use leftover shredded pavo (turkey) and add a side of sliced buttery, melt-in-your-mouth avocados.
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Roast Chile Peppers:
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting.
Rinse thoroughly.
Place peppers evenly in a single layer on a foil-lined cookie sheet.
Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off the blackened skin, and discard the stem.
Sauce:
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
Pour mixture into a medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
Stacked Style:
Fry tortillas in hot oil until softened.
Drain on paper towels.
Soften tortillas by soaking in sauce one at a time.
Place softened tortillas on individual serving plates. Layer with shredded turkey, onion, and cheese. Repeat process for a total of 3 to 4 tortillas for each serving.
Serve with slices of avocados. Sabroso!
Oven Style:
Preheat oven to 350 degrees F.
Fry tortillas in hot oil just until softened. Drain on paper towels.
Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
Fill each tortilla with shredded turkey, onion, and cheese. Roll tortilla with filling, placing seam side down in the baking dish.
Pour 2 cups of the sauce over enchiladas. Sprinkle with more cheese and bake until warm, about 15 minutes. Serve with a dollop of crema Mexicana or sour cream and slices of avocados.