Turkey Enchiladas Supreme
Ginny Orndoff writes: Linda wrote out this recipe for me around 1973 or so. It is the most delicious way to prepare day-after-Thanksgiving leftover turkey and you can double it to feed a crowd!
- 2 cups cooked, chopped turkey (or chicken) meat
- One 4-oz can chopped, mild green chilies
- One 7-oz can green chili salsa
- ½ tsp salt
- 2 cups heavy cream
- 12 corn tortillas
- 1½ cups (plus extra to sprinkle on top) grated Monterey Jack cheese
- Combine chicken, green chilies, green chili salsa, and cheese in a large bowl and mix well.
- Mix salt and heavy cream in a medium sized bowl.
- Heat about 1/2” of oil in a small skillet.
- Dip the tortillas one at a time into hot oil for about 5 seconds, just to soften.
- Drain on paper towels and pat off oil.
- Dip each fried tortilla into bowl containing cream and salt, coating each side.
- Fill each tortilla with chicken mixture, roll, and place in ungreased baking dish (eg., 9” x 13” or so).
- Pour remaining cream over enchiladas and sprinkle with additional grated cheese.
- Bake uncovered at 350° for 20 – 25 minutes.