Tremendous Turkey Tomatillo Enchilidas

I modified this recipe and it came out so spectacular I had to share it. It feeds a small army!

Ingredients:

2 pounds ground turkey

corn torillas

4 jalapenos

1 large onion sliced

1 1/2 pounds of tomatillos

2 cups chicken stock

1/2 cup of cilantro chopped

4 cloves garlic

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

2 cups monterey jack cheese

1 cup cheddar cheese

vegetable oil

salt and pepper to taste

First, take skin off tomatillo, cut in half and place on a large baking pan. Slice 3/4 of your onion and place in pan. Peel 3 cloves of garlic and place on pan. Seed and cut 3 jalapenos and place on pan. Add salt and pepper. Drizzle a little oil over the top. Place in a preheated 400 degree oven until tomatillos start to brown – about 30 minutes.

In a large skillet, brown the turkey meat and break it up as much as possible. Add remainder of onion, the last garlic clove chopped and one jalapeno, seeded and chopped finely. Add chili powder, cumin, smoked paparika, salt and pepper to taste. Add a couple of tablespoons of water to moisten as it cooks.

In a blender, add 2 cups of chicken stock 1/2 cup of chopped cilantro and the roasted tomatillos, jalapeno, garlic and onion. Blend until everything is pureed.

In another skillet, start frying each corn tortilla for about 10 seconds on each side until all are cooked and set aside to cool.

On a large, greased baking dish you will start assembling the enchiladas. Pout about 1/2 cup of the tomatillo verde sauce in the bottom. Take the cooked tortillas, spoon the ground turkey mixture into the mixture, roll it up and place in the baking dish. Repeat until the baking dish is full. Pour over the remainder of the tomatillo verde sauce. Spread the cheese over the top and bake in a 350 degree oven until cheese is bubbly and starting to brown slightly.