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In a continuing effort to empty my freezer, which has been overrun with staples like Aquavit and Parmesan cheese rinds, I came up with the perfect solution for the frozen corn tortillas (leftover from Cinco de Mayo) and a cooked whole breast of turkey (leftover from Thanksgiving) that have been stashed there for the last few months. Enchiladas! Please. You can totally make this. It's less a recipe than simple assembly. If you can put together Ikea furniture, you can do this.
All you need is corn tortillas, chicken or turkey, salsa, and cheese. For real. You don't even have to roast the chicken or turkey first. Just buy a cooked rotisserie chicken from your butcher or supermarket. Shred it, wrap it up, and throw the whole thing in the oven. The end. I wish I had thought to make a margarita or three, so you might want to pair it with a Wrinkly Slut, because, well, why wouldn't you?
Easy Enchiladas Verdes
1/4 cup vegetable oil
8 (6-inch) corn tortillas
2 cups shredded cooked turkey or chicken
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups packed grated Monterey Jack cheese
1 (7-ounce) can sliced jalapeño peppers
1 (16-ounce) jar tomatillo salsa
Sour cream for serving (optional)
1. Preheat the oven to 375˚F. Heat the vegetable oil in a medium skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer the tortilla to paper towels and drain well. Repeat with the remaining tortillas.
2. In a medium bowl toss the turkey (or chicken) with the oregano, salt, pepper, and 1 cup of the cheese.
3. Spoon 1/2 cup tomatillo salsa into a 9 x 13-inch baking dish. Add about a 1/3 cup chicken and cheese mixture to the center of 1 tortilla. Top with a few slices of jalapeño peppers. Roll up the tortilla and place seam side down in the prepared dish. Repeat with the remaining tortillas, chicken and cheese mixture, and jalapeños. Pour the remaining salsa over the enchiladas. Sprinkle with the remaining 1/2 cup cheese and top with any remaining jalapeño slices.
4. Bake the enchiladas until the sauce bubbles and the cheese is melted, about 25 minutes. Serve hot, with sour cream, if desired. Serves four.
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