Get ready to fiesta. These authentic turkey enchiladas in a spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. Loaded up with shredded turkey, tender hominy, jalapeno, a kick from our Desert Pepper blend, and lots of gooey cheese.
Turkey Enchiladas Verde
Prep time: 10 minutes
Cook time: 20 minutes
Hominy (or corn kernels)
Enchilada Verde Sauce
|3 T||Asada Verde|
|1 T||Red Onion, minced|
|1 T||Jalapeno, minced|
|1 cup||Colby Jack, shredded|
|2 tsp||Desert Pepper Tequila Pepper|
|8||Corn or Flour Torillas|
- Preheat oven to 375 F.
- In a mixing bowl, combine turkey, hominy, 2 tablespoons of enchilada sauce, asada verde, onion, Desert Pepper, jalapeño, and ½ tablespoon of cilantro.
- Lay tortillas flat and divide filling evenly in the middle of each tortilla. Divide ½ cup of cheese among them and roll each up. Spread 2 tablespoons of enchilada sauce to bottom of cast iron skillet or 8x8 baking dish, and set enchiladas on top of sauce. Top with remaining sauce, sprinkle with remaining cheese and cilantro.
- Bake for 15 to 20 minutes, until sauce begins to bubble along the sides, cheese is melted, and the edges of the tortillas are golden brown. Place under broiler for a minute or two to caramelize the cheese more, if desired. Serve hot with a few cranks of additional Desert Pepper.
Sounds delicious! Is this recipe best made with flour or corn tortillas?