Still trying to use turkey in recipes...
Last night we had an old favorite - ENCHILADAS SUIZAS. It's such a simple recipe that it always makes me wonder why I don't make them more often. This time I diced onions, and sauteed them in a small skillet in some olive oil. I then added some of the cooked turkey meat just to warm it through and mix it up with the onions. I made a sauce out of green tomatillo salsa with some half & half added to make it smooth. I assembled the enchiladas (warmed and softened corn tortillas filled with the turkey/onion mixture) then lined them up in a Pyrex casserole dish. I then ladled the creamy tomatillo salsa onto the enchiladas, covered the casserole dish with foil, and put them in the oven to heat all the way through. We served them with brown rice and a green salad on the side.
Although we didn't do this last night, ENCHILADAS SUIZAS can be served on a plate with shredded lettuce, sliced radishes, crumbled queso fresco and a dab of cream. You can buy Crema Mexicana, but sour cream is another option. It's eye-pleasing to look at the light green enchiladas topped with the shredded green lettuce, sliced red radishes and a little spot of white cream. In today's picture you can see the enchiladas as they looked going into the oven.
Enchiladas don't have to be covered or full of melted cheese. The sauce should be allowed to stand out, and the cheese should be viewed as a garnish and not a main ingredient.
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