Here’s one of the best ways I can think of to use some of that leftover turkey—creamy cheesy turkey enchiladas—flour tortillas filled with chopped cooked turkey, mashed sweet potatoes, and cream cheese, and then smothered in a creamy salsa verde sauce, sprinkled with shredded Jack and baked until bubbly. Crazy good! As in I don’t want to share any of it good. As in if I have to share it I better make a double batch good. Which means we’ll need a bigger turkey. Green chiles and cream pair beautifully together, because the cream moderates the heat of the chiles, helping you to better taste the flavor of the chiles. (See our roasted poblanos in cream sauce.) So, even though this type of cream-based enchilada is more Tex-Mex than Mex, it incorporates classic Mexican flavors. The green chiles in the salsa verde play well with the cream, and the tangy tomatillos of the salsa verde help cut through the richness of the sauce. Roll up the tortilla and place it seam-side down in the casserole dish. Repeat with the rest of the tortillas until the dish is filled.
