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Turkey Enchiladas (but with Chicken this time)

I make this dish with one of the roasted salsa verde recipe suggested by Rick Bayless, and I may toss in whatever is in the fridge that goes well with enchiladas -- here, you see some cherry tomatoes that blistered nicely in the oven.

This is a nice dish to use up rotisserie chicken, or, leftover turkey breast.


Turkey Enchiladas
Gimme Some Oven

 

2 c salsa verde
2 avocados, pitted, dicedd
1/2 red onion, diced
8 flour tortillas
3 c turkey or chicken, cooked
3 c Mexican cheese, shredded
1 14 oz can Great Northern beans
1/2 c cilantro, chopped

Preheat oven to 350°F.  Spray a large 9×13-inch baking dish with cooking spray.  Then spread ⅓ cup salsa verde evenly along the bottom of the dish.  Set aside.

Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.

Lay a flour tortilla out a workspace.  Spread 2 tablespoons salsa verde all over the surface of the tortilla.  Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans.  (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.)  Fold the tortilla over to seal it, then transfer the enchilada to the pan.  Repeat with the remaining tortillas until all 8 enchiladas are in the pan.  You may need to squish them together a bit to make room.

Spread the remaining salsa verde on top of the enchiladas.  Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.

Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves.  Serve immediately.
 

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