Turkey Enchiladas

2 cups shredded roast turkey
2 green onions, white and green parts, thinly sliced
3 tablespoons cream cheese, at room temperature
1 1/3 cups (5 1/2 ounces) grated Monterey Jack cheese
2 cans (7 ounces each) salsa verde, or 1 can (13 ounces) tomatillos, drained
2 tablespoons canned chopped green chiles, drained
1/2 cup fresh cilantro leaves
2/3 cup heavy (whipping) cream
1/4 cup vegetable oil
8 corn tortillas

Preheat the oven to 350 degree F. In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside. In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.

Heat the oil in a heavy, 6-inch skillet over medium-high heat. Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side. Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil. Repeat until all 8 tortillas are softened and drained.

Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan. Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center. Bake until heated through and bubbly, about 20 minutes. Serve immediately.

[ Excerpted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan in The Weeknight Kitchen e-newsletter ]