Turkey Enchiladas with Fire-Roasted Tomatillos Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			ROASTED TOMATILLOS: 2 pounds tomatillos, husked and cut in quarters 6 cloves garlic 3 jalapenos cut in half (keep stemmed and seeds) 2 small sweet onions, rough chopped Olive oil Kosher salt and freshly ground black pepper 2 cups low-sodium chicken stock 3/4 bunch fresh cilantro Juice of 3 limes TURKEY ENCHILADAS: 3 tablespoons olive oil 1 1/2 pound lean ground turkey 4 cloves garlic, minced 2 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon dried oregano 1 small yellow onion, finely diced Kosher salt and freshly ground black pepper 12 8-inch flour tortillas 1 lb shredded Jack cheese 8 oz crumbled queso fresco Chopped fresh cilantro, for garnish
			FOR THE TOMATILLOS: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 or more minutes. Turn the vegetables and broil until charred all over, 4 to 5 or more minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper. FOR THE TURKEY ENCHILADAS: Set a large saute pan over medium-high heat and coat with the oil. Add the onion, turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, and oregano and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool. Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil. Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling and jack cheese onto each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining Jack cheese and sprinkle with crumbled queso fresco. Cover pan with foil and bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro.