Green Chili Enchiladas (Holiday Leftovers)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides protein while being plant-based.

green chili sauce

🥗Healthier: homemade salsa verde

💰Cheaper: canned green chilies

Homemade salsa can be fresher and cheaper.

Preheat oven to 400°F.

Place quartered onion, green chili peppers, garlic cloves, and tomatillos on a metal tray and bake until roasted and tender, about 20-25 minutes.

Remove husks from tomatillos and seeds from green chilies, then place everything into a pot.

Add turkey stock and a little bit of water to the pot, then season with cumin and a pinch of salt.

Simmer for 15-20 minutes.

Blend the mixture on high speed with lime juice and another pinch of salt to taste; adjust consistency with water or a quick reduction if needed.

Warm corn tortillas in a hot oven covered with a damp cloth to make them pliable.

Prepare a station with shredded turkey, shredded cheese, and green chili sauce for assembly.

Coat warm tortillas in hot green chili sauce, then place on a baking tray.

Fill each tortilla with shredded turkey meat and shredded cheese, being careful not to overstuff.

Neatly roll up each enchilada side by side and cover with more green sauce and shredded cheese.

Bake at 375-400°F for around 15 minutes until golden brown and slightly crispy on the edges.

Remove enchiladas from the oven and plate three at a time with sliced avocado and drizzles of sour cream or crema, along with more green sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary