Enchiladas Suizas

This delicious recipe comes to us courtesy of Nibbles N Feast’s Ericka Sanchez. Serves 6 and takes 40 minutes.

Ingredients

• 4 tomatillos, husked and rinsed
• 2 Serrano peppers
• 5 tablespoon grape seed oil, divided
• 1/2 cup white onion, chopped
• 1 garlic clove
• ½ teaspoon powdered bouillon chicken flavor
• 4 ounces cream cheese, room temperature
• 1 cup Mountain High Yoghurt, plain
• 6 cilantro sprigs, rinsed and roughly chopped, plus 2 tablespoons for garnish
• 12 corn tortillas
• 3 cups cooked turkey, shredded
• 3/4 cup Oaxaca cheese, shredded
• 1/3 cup red onion, sliced in rounds

Instructions

1. Combine tomatillos and Serrano peppers in a medium saucepan with enough water to cover. Boil for 15 minutes or until the tomatillos begin to change in color. Drain.
2. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion and sauté for 2 minutes. Remove from heat.
3. Combine drained tomatillos, Serrano peppers, sautéed onion, garlic clove and bouillon in a blender container. Blend until smooth. Add cream cheese, yoghurt and cilantro. Pulse until all ingredients have combined.
4. Heat remaining oil in a large sauté pan over medium heat. Fry each tortilla 30 seconds on each side. Remove from heat and place in a large plate.
5. Preheat oven to 350° F.
6. Place 1/4 cup cooked turkey in fried tortilla. Roll and arrange in a 9×13 oven safe baking dish. Repeat until all ingredients are used.
7. Pour creamy tomatillo sauce over rolled tortillas, evenly distributing sauce. Sprinkle with Oaxaca cheese and place in oven for 10 minutes or until cheese melts and begins to bubble.
8. Serve and garnish with red onion and chopped cilantro.