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- For the Salsa Verde: (or if in a pinch, I like Rick Bayless Frontera Brand Salsa Verde products)
- 2 cans tomatillos
- ½ cup diced onions
- 2 cloves garlic, minced
- ½ cup chopped fresh cilantro
- 1 jalapeno, roasted and seeded
- ½ cup water or chicken broth if needed
- Salt to taste
- For the Enchilada filling:
- 2-3 cups chopped roasted turkey
- 1 sugar pie pumpkin (or use leftover sweet potatoes)
- 1 small bunch Swiss chard, washed and trimmed of stalks and coarsely chopped
- 1 small white onion, chopped
- ½ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper to taste
- 1-2 cups shredded Jalapeno Jack cheese
- 10-12 corn tortillas
- Chopped green onions for garnish
- For the Crema:
- 1 cup sour cream
- 1 lime juiced
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
View Full Recipe at Karista's Kitchen
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 141 | 38% |
| Total Fat 16.11g | 20% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 168mg | 7% |
| Potassium 673mg | 19% |
| Total Carbs 31.97g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.13g | 3% |
| Protein 26.9g | 43% |
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