Name: Gluten-Free Turkey Enchiladas Verde Recipe
Ingredients: 1 large can of green enchilada sauce*; 12 6-inch corn tortillas**; 4-6 cups shredded turkey***; 1/2 yellow or red onion, chopped; 1 can of black beans, drained; 1 cup roasted corn (canned or frozen corn work equally well); Shredded cheddar or Mexican blend cheese (3-4 cups); 1 ½ pounds fresh tomatillos, husks removed and rinsed*; 2 medium sweet onions; 2 poblano peppers (substitute jalapeno or Serrano peppers for more heat); 4 cloves garlic, peeled juice of 1 lime; 1/2 tsp cumin; 1 tsp salt; 1/2 tsp pepper; 1/2 cup fresh cilantro, chopped

Description

A delicious and heart-warming soup.

Ingredients

Scale

1 tbsp olive oil
Carrot
Rib of celery
1/2 cup onion
1 clove garlic
14 oz diced tomatoes
1 quart turkey stock
1 cups shredded turkey
Salt
Pepper

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Instructions

Heat 1 tbsp olive oil in a stockpot. Add 1 diced carrot, 1 diced rib of celery, ½ cup diced onion, 1 clove chopped garlic. Cook for 5 minutes until softened.
Add 1 14 oz can of diced tomatoes (fire-roasted, if you can find them), 1 quart of turkey stock*, and 2 cups of shredded leftover turkey—season with salt and pepper to taste. Let simmer until heated through.

Notes

*It’s easy to make your turkey stock from the leftover carcass of your turkey.