Total Calories: 444
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.
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