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

The use of turkey here helps keep your salad mix moist.

Ingredients

For the classic version:

Shredded turkey
Celery
Hard-boiled eggs
Mayonnaise (or plain Greek yogart)
Mustard
Salt
Pepper

For the curried version:

Greek yogurt
Curry powder
Garlic powder
Salt
Pepper
Shredded turkey
Cucumber
Green apple

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Instructions

Stir together shredded turkey, diced celery, chopped hard-boiled eggs, mayonnaise (or plain Greek yogurt), and a little mustard of your choice.
Season with salt and pepper.

For the curried version:

Mix Greek yogurt, curry powder, garlic powder, salt, and pepper together.
Stir in shredded turkey, finely diced cucumber, and chopped green apple.