Turkey Tomatillo Enchiladas

INGREDIENTS

1    recipe Tomatillo sauce, divided

2    tablespoons olive or canola oil

1    large white onion, chopped

4    cloves garlic, minced

1    medium ancho chili, chopped

2    jalapeno peppers, seeded, chopped small

1    pound ground turkey

2    medium tomatoes, diced ½ inch

1    can (7 ounces) sliced black peppers, drained

½   cup fresh, chopped or 2 tablespoons dried cilantro

10-12 large corn tortillas

4    cups shredded Jack cheese or other soft white cheese, divided

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 13 by 8 inch baking dish. Prepare the tomatillo sauce.

In a large skillet over medium-high heat, add the oil and when hot, add the onions. Cook the onions for 3 to 4 minutes until they turn translucent and add the garlic. Cook for 1 minute and add the chili and jalapeno pepper. Cook for 3 to 4 minutes and add the ground turkey. Working with a wooden spoon, smash and separate the turkey and mix it with the vegetables.

Add the tomatoes, olives and cilantro; continue to cook for 3 to 4 minutes until the turkey is thoroughly browned. Add ½ cup of the tomatillo sauce and mix thoroughly. Remove from the heat.

Using a slotted spoon, add about ½ cup of the mixture to a tortilla. Sprinkle with a little cheese and roll the tortilla up tightly. Place it into the prepared baking dish, seamed side down, Prepare the rest of the tortillas in the same manner, filling the baking dish (you may have to squeeze them together a bit to get them all in.)

Pour the remaining tomatillo sauce evenly over all the enchiladas and sprinkle them evenly with the remaining cheese. Place into the oven and bake for about 20 minutes until the cheese is melted and they begin to turn brown

Adapted from a recipe in Food and Wine  magazine