- 1 lb tomatillos, husks and stems removed, rinsed
- 2-3 serrano chiles, cored and seeded, or 1 canned chipotle chile, seeded
- 4 slices white onion, each 1/4" thick
- 3 cloves garlic
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp vegetable oil
- 3 cups low-sodium chicken broth, divided
- 3/4 cup heavy cream
- 3/4 tsp salt
- 1 lb (about 2 cups) shredded cooked turkey meat
- Salt and freshly ground pepper
- Vegetable oil, as needed
- 12 (6") corn tortillas
- 4 oz (1 cup) grated mozzarella
- 1 1/3 oz (1/3 cup) grated provolone
Position a rack close to broiler and preheat broiler.
In a shallow baking dish, add tomatillos, chiles, onion, and garlic and broil, turning occasionally, until tomatillos are soft and slightly blackened, about 10 minutes. Transfer ingredients to a blender, add cilantro and blend until smooth.
In a medium saucepan over medium-high heat, add oil. Add tomatillo mixture and cook, stirring, 2-3 minutes. Add 2 cups broth and simmer until the sauce is thick enough to coat back of a spoon, about 20 minutes. Taste. It should be a little tart but not too tart. If it is, add more broth and simmer until sauce thickens again. Remove from heat and whisk in cream and salt. Let cool slightly.
To make the enchiladas, in a large frying pan over medium heat, add enough oil (1/4″-1/2”) to submerge a tortilla. Using a spatula to flip each tortilla, fry in oil, 10 seconds per side. Transfer to paper towels to drain.
Reduce oven temperature to 400°.
With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded turkey just off center of each tortilla and roll into loose cylinders. Set enchiladas side by side in a 9″ x 13″ baking dish, pour remaining sauce over them, top with cheeses, and bake until bubbling and browned in spots, 15-20 minutes.
From Fine Cooking