The house is filled with the sweet smell of tomatillos slow cooking with cilantro, garlic and jalapeño. It fills the air with an all too familiar smell that is reminiscent of my childhood. Mama was cooking her famous enchiladas and I was counting down til that dinner bell rang.
The house is filled with the sweet smell of tomatillos slow cooking with cilantro, garlic and jalapeño. It fills the air with an all too familiar smell that is reminiscent of my childhood. Mama was cooking her famous enchiladas and I was counting down til that dinner bell rang.
Fast forward to 2022 and I’ve got 2 roasted wild turkey breasts from this year's harvest and still the need and want for that comfort food I so vividly remember.
Now I get to put my own twist on this Tex-mex inspired recipe that reminds me of my home in Oklahoma. Enchiladas suizas or “Swiss enchiladas” was named for the Swiss immigrants that brought their dairy inspired cooking techniques to Mexico. Adding the sour cream to the tomatillo sauce brings such a smoothness to its flavor.
Fill each tortilla generously with some of that roasted shredded turkey breast and top with plenty of cheese.
This is a family favorite even the kids will love!
Author:
Justin Adams
Ingredients
1 pound fresh tomatillos husked, washed and quartered
3/4 cup of chopped white or yellow onion
1 (4 ounce) can of green chiles
1 jalapeño sliced and seeds removed (or keep seeds if you like the sauce spicy)
1 1/2 cup of chopped cilantro
3 garlic cloves chopped
1 teaspoon of salt
Pinch of ground clove
1/2 cup of sour cream
10 (6 inch) flour or corn tortillas
2 cups (or more) of shredded and cooked wild turkey breasts
6 ounces of shredded white cheese (jack, Monterey, queso fresca, feta, quesadilla blend etc.)
9x12 baking pan
Directions
In a large cooking pot over medium-high heat, combine tomatillos, onion, green chiles, jalapeño, 1 cup of chopped cilantro, garlic, salt and cloves and bring to a boil. Reduce the heat and let simmer for about 30 minutes or until the vegetables have started to soften. You can add 1/4 cup of water if the sauce reduces too fast. Once the vegetables have softened use an immersion blender to mix until the sauce is smooth. (if you don’t have an immersion blender then you can transfer the sauce to a countertop blender and blend until smooth and then return it to the pan.) Stir in the sour cream to combine. Taste and add more salt if needed. Remove the sauce from heat and cover to keep warm.
Preheat the oven to 350. Spray a 9x12 baking pan with cooking spray or oil so the tortillas don’t stick.
Take a tortilla and fill generously with wild turkey meat. Using a spoon, add a small amount of the sauce on top of the turkey. Roll up the tortilla and place seam-side down in the baking dish. Repeat with the remaining tortillas and turkey
Top the enchilada with a generous amount of the sauce and then the cheese. Place in the oven uncovered for 15 minutes or until the cheese has melted.
Move the oven rack to the top rack and turn the broiler on high. Broil until the cheese is golden brown and remove from the oven. You’ll want to watch this step carefully as the cheese can burn quickly if you aren’t paying attention.
Remove from the oven and top with remaining cilantro.
