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
- 16 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 4 phyllo sheets, brushing each with the butter-oil mixture. Place filling along a short end of phyllo stack, leaving 1″ from end and 1″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Roll up to the end of phyllo. 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.