Serves: 8
Total Calories: 444

Basic Cooked Tomatillo Sauce

2 teaspoons vegetable oil plus 1/3 cup to soften tortillas
1/2 cup chopped white onion
1/2 teaspoon dried thyme
1/2 teaspoon cumin
2 tablespoons cream cheese, at room temperature
8 (6- to 7-inch) corn tortillas
1 cup crumbled cotija or mild feta cheese
raw vegetable such as 1 bunch radishes 2 medium carrots, cut into sticks and 1 cucumber, peeled and sliced (optional)

1. Prepare the tomatillo sauce. Cover and reserve. Prepare the cooked turkey breast and dice enough turkey to measure about 2 cups packed. Put the diced turkey into a bowl and stir in 1/2 cup of the tomatillo sauce. (Cover and refrigerate the remaining turkey for another use.)

2. Preheat the oven to 350°. Heat the 2 teaspoons of oil over medium heat in a small skillet and cook the onion, thyme, and cumin until the onion softens, about 3 minutes. Reduce heat to low, stir in the cream cheese until it melts. Turn off the heat add the mixture to the diced turkey. Stir to combine. Set aside.

3. Heat the remaining 1/3 cup of oil in a medium skillet. With tongs, dip 1 tortilla at a time in the hot oil until limp, 4 to 6 seconds. Drain on paper towels. Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm.

4. To assemble the enchiladas, put 1 tortilla on a plate and spread 1/4 cup of turkey on the tortilla. Roll into a cylinder and place seam side down in a 9- × 13-inch baking dish. Repeat until all the tortillas are filled, rolled, and placed side by side in the dish. Pour the tomatillo sauce over the enchiladas to cover completely. Place a piece of aluminum foil loosely over the casserole, and bake until the sauce bubbles and the enchiladas are heated through, 20 to 25 minutes. Scatter crumbled cheese on top. Serve at once. Garnish each serving with the raw vegetables if desired.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 444
Calories from Fat: 59

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie