- 1 1/2 pounds turkey tenderloins
- 1 teaspoon coarse kosher salt
- 2 (24 ounce) jars Safeway SELECT Medium Salsa Verde
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon O Organics Extra Virgin Olive Oil
- 2 cups O Organics Shredded Monterey Jack Cheese
- 3 tablespoons canned diced Jalapeno chiles
- 1 cup chopped fresh cilantro
- 12 (6 inch) corn tortillas
- Lucerne® Light Sour Cream (optional)
- Preheat oven to 400 degrees F. Pour 5 cups water into a 4- to 5-quart pot. Put turkey in pot with 1 teaspoon salt. Bring to a boil, then reduce to simmer until turkey is opaque in center (cut to test), about 20 minutes. Remove turkey from water and set aside.
- While turkey is cooking, prepare sauce and filling. Pour salsa into blender or food processor and whirl until smooth. In a medium frying pan, cook onion and garlic in olive oil over medium-high heat until softened, about 5 minutes, stirring often. Transfer to a medium bowl (do not wash pan). Reserve 1/4 cup salsa; pour remaining salsa into pan and reduce heat to low.
- Using two forks, coarsely shred turkey and add to bowl with onion. Stir in half the cheese, Jalapeno chiles, half the cilantro, and remaining salt. Moisten mixture with reserved 1/4 cup salsa.
- Spray a 9- by 13-inch baking dish with cooking spray. Working with 1 tortilla at a time, dip into warm salsa, turning to coat both sides. Transfer tortilla to plate and place about 1/4 cup turkey mixture in center. Roll up tortilla to enclose filling; transfer to prepared baking dish. Repeat with remaining tortillas and filling, then top with the remaining shredded cheese.
- Bake until warmed through, about 15 minutes, then broil 3 to 4 inches from heat until cheese is browned, 3 to 5 minutes. Top with remaining cilantro. Accompany with sour cream, if you like. Offer extra salsa on the side.