Turkey Enchiladas - cooking recipe

Ingredients

2 cups shredded roast turkey (smoked turkey is fabulous in this recipe!)
2 green onions, white and green parts, thinly sliced
3 tablespoons cream cheese, at room temperature
1 1/3 cups grated monterey jack cheese
1 (7 ounce) cans salsa verde (look for Herdez brand) or (13 ounce) can tomatillos (look for Herdez brand)
2 -4 tablespoons canned chopped green jalapenos, drained
1/2 cup fresh cilantro leaves
2/3 cup heavy whipping cream
1/4 cup vegetable oil
8 corn tortillas

Preparation

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 20-30 minutes. Serve immediately.