1 tsp canola oil
1 onion, diced
2 cloves garlic, minced
2 poblano peppers, roasted, peeled, seeded and roughly chopped
1/4 cup heavy cream
3 cups shredded cooked turkey
about 5 oz cream cheese, softened to room temperature
1/2 cup cilantro, roughly chopped
2 green onions, thinly sliced
8-10 fresh corn tortillas
kosher salt and freshly cracked black pepper

1-2 recipes of salsa verde, (I suggest 2 if you like your enchiladas saucy!)
8 oz shredded monterey jack or pepper jack

Preheat oven to 400 degrees. Lightly grease a rectangular glass or ceramic baking dish.

Add canola oil to a saute pan and place over medium heat. Once the pan and oil are hot add the diced onions. Saute the onions, stirring occasionally, for about 10 minutes or until translucent. Add minced garlic to onions, stir and continue to saute for another minute. Add roasted and chopped poblano peppers and the cream to the pan. Stir. Allow the liquid from the cream to nearly cook completely away, about 3-5 minutes longer, stirring occasionally.

While the veggies are sauteing, add the softened cream cheese and turkey to a mixing bowl. Using a rubber spatual, thoroughly mix together the shredded turkey and cream cheese. If the the cream cheese is at room temperature this should be relatively easy but if it's still cold you'll have to use a little elbow grease.

Once the cream in the veggies has nearly cooked away add them to the turkey and cream cheese mixture. Mix thoroughly. Add the cilantro and green onions and stir to combine. Taste the mixture and season as necessary with kosher salt and freshly cracked black pepper.

Place a clean, dry saute pan or griddle over medium heat. Once hot, heat 1 corn tortilla, about 30 seconds - 1 minute per side, until pliable but not fully cooked. Working carefully as the tortillas will be hot, place about 1/3 - 1/2 cup of the turkey poblano mixture into the tortilla in a line going down the middle. Roll the tortilla up into a tight, tube shape encompassing the filling but open on both ends. Place the enchilada seam-side down in the greased baking dish. Repeat this process until all of the filling has been used.

Pour lots of salsa verde over the enchiladas and cover with shredded cheese. (The corn tortillas will absorb a lot of the salsa while baking so it's advised to use a hefty amount!)

Bake enchiladas in a preheated 400 degree oven for 20-30 minutes until the cheese is melted and bubbly. Serve hot. Enjoy!

*Note: You can prepare the enchiladas several hours in advance and keep refrigerated until ready to bake. Just increase the baking time by 10-15 minutes to account for the chilled ingredients.

10 tomatillos, husked
1/3 of a yellow onion, roughly chopped
2 cloves garlic
1/3 cup cilantro leaves
1/2 - 1 1/2 fresh jalapenos, roughly chopped (vary depending on how spicy you like it)
juice from 1 1/2 limes
2 tbsp water
kosher salt and freshly cracked black pepper

Bring a large pot of water to a boil over high heat. Once boiling, add tomatillos and cook for about 1-2 minutes until blanched. Remove from water. Roughly chop the tomatillos and add them to the bowl of a food processor or blender. Add all ingredients except salt and pepper to the food processor. Process until fully pureed. Season to taste with kosher salt and freshly cracked black pepper. Will keep refrigerated for several days. Enjoy!