Creamy Cheesy Turkey Enchiladas

Ingredients

• 1 Tbsp butter
• 1 cup finely diced onion
• 1/2 teaspoon ground cumin
• 4 ounces cream cheese, room temperature
• 3/4 cup cooked sweet potato
• 2 1/2 cups chopped cooked turkey meat
• 1 teaspoon kosher salt
• 1 cup heavy cream
• 1 cup prepared tomatillo salsa verde
• 1 1/2 cups grated Monterey Jack cheese
• 8-10 flour tortillas, about 8-inches wide
• 1/3 cup sliced black olives
• 2 Tbsp sliced green onions, including greens
• A 9x13-inch casserole dish

Directions

1. Set a small saucepan over medium high heat and melt the butter. Add the finely diced onion and cook it until it turns golden with a little browning at the edges. Stir in the ground cumin and let it cook with the onions for 1 minute more, then take the pan off the heat and let the mixture cool.
2. In a medium bowl, use your clean hands to combine the cream cheese, sweet potato, cooked chopped turkey, cooled onions, and 1 teaspoon of salt. It should come together into a soft, hearty filling.
3. Preheat the oven to 350 degrees F. Butter the inside of a 9x13-inch casserole dish. Take 1 flour tortilla and spoon about 1/4 to 1/3-cup of the filling into the middle, smoothing it into a strip from 1 side to the other.
4. Roll the tortilla around the filling, then tuck it into the casserole dish with the seam facing down. Keep going with the remaining tortillas until the dish is full.
5. Pour the heavy cream across the enchiladas. Spoon 1 cup of tomatillo salsa over the top, then scatter the grated jack cheese over everything.
6. Bake, uncovered, in a 350 degrees F oven for 25 minutes, until the cheese is fully melted and the enchiladas are hot all the way through.
7. Take the dish out of the oven and finish it with the sliced black olives and chopped green onions. Bring it to the table right away.