Put a delicious twist on favorite Mexican fare enchiladas with rolls of flaky phyllo stuffed with shredded turkey and cheese.
- 1 pound (about 2 cups) cooked turkey meat, shredded
- 1 cup prepared fire roasted salsa verde
- 1 2/3 cup prepared enchilada sauce
- 2 1/2 cups cheddar (or Monterey Jack) cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 2 tablespoons cilantro, chopped, for garnish
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
In a large bowl, combine turkey, salsa, 2/3 cup enchilada sauce and 1 ½ cups of cheese. Reserve remaining enchilada sauce and cheese.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. In a small saucepan, melt the butter with the oil over medium heat. Evenly divide the filling into 4 portions. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Place filling at one end of phyllo strip, leaving 1″ from end and 1″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Brush outside of roll with the butter-oil mixture. Repeat process 3 times to make 4 rolls.
Bake enchiladas seam-side down, at least 1″ apart, in greased 2-inch deep baking pan in preheated 350°F oven for 25 minutes.
Warm reserved enchilada sauce.
Remove enchiladas from oven and sprinkle with remaining cheese. Place back in the oven for 5 minutes to melt cheese. Plate with 1/4 cup warmed enchilada sauce and sprinkle with cilantro. Serve immediately.