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Preheat your oven to 375 degrees F.
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Prepare the filling by mixing the shredded turkey, taco seasoning, cream cheese, cilantro and 1/2 cup of mozzarella.
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Prepare the tortillas for wrapping by frying them in a thin layer of hot canola oil for 5 seconds per side. You don't want them to get crispy at all, you just want to soften them up. Drain the tortillas on a paper towel.
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Add 1/4 cup of the filling into each tortilla, and wrap them tightly.
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Pour 1/2 cup of the tomatillo salsa verde onto the bottom of your baking dish, then lay the tortillas on top of the sauce, seam side side. Cover them with the rest of the tomatillo sauce.
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Drizzle the sour cream on top of the enchiladas and top with the remaining mozzarella cheese.
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Bake the enchiladas, uncovered, for 20-30 minutes until they're bubbly and golden brown. You can broil them for a few minutes if needed.
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Serve these super cheesy turkey enchiladas with pico de gallo for a fresh bite!