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1
For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray.
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2
Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper.
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3
Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes.
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4
Turn the vegetables and broil until charred all over, 4 to 5 minutes longer.
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5
Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice.
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6
Puree until completely smooth.
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7
Place in a large saute pan over medium-low heat and warm through.
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8
Season with salt and pepper.
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9
For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil.
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10
Add the turkey and garlic and brown well, 3 to 4 minutes.
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11
Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer.
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12
Season with salt and pepper.
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13
Transfer to a platter and let cool.
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14
Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
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15
Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it.
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16
Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable).
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17
Spoon 1/4 cup of the ground turkey filling onto each tortilla.
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18
Divide 1/2 cup of the shredded Jack cheese between each tortilla.
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19
Fold the tortillas over the filling and place them seam-side down in the gratin dish.
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20
Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered.
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21
Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco.
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22
Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes.
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23
Finish under the broiler to brown further if desired.
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24
Remove from the oven, let cool slightly and garnish with the chopped cilantro.
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25
Serve with the sour cream on the side.
