Green Enchiladas: 

4 Anaheim peppers or Hatch chiles 
1 Jalapeno, seeded 
1 white onion, quartered 
½ cup cilantro 
5 tomatillos 
5 cloves garlic 
1.5 tsp cumin 
1 tsp sea salt 
½ tsp dried oregano 
1 tbsp olive or Avo oil 
1 cup chicken or vegetable broth (can substitute wild turkey bone broth if you have it) 
3 tbsp lime juice 

Enchiladas:

2 cups cooked wild turkey 
2 cups melting cheese 
10 corn tortillas 

Directions: 

On a large baking sheet lined with butcher paper add your peppers, onion, and garlic. Place rack under broiler in oven or high on your grill and char the peppers, flipping halfway. This will bring out the flavors of the peppers, onion, and garlic. 
While veggies are cooking, de-skin and add your tomatillos to boiling water, boil until soft. Remove and set aside. 
Remove veggies from the oven and cover with plastic wrap allowing them to steam for 5-10 minutes. Take the peppers and rub your fingers across the skin and remove as much as you can. You don’t have to get it all off. 
Slice the peppers lengthwise and devein and deseed.  
Add all ingredients minus the oil to a blender and blend until smooth. 
In a large skillet over high heat add your oil. Pour your sauce into the skillet and cook 1-3 minutes to develop a richer and deep flavor. 
Remove from heat and keep in the fridge for 7 days. This sauce can be frozen for longer if needed. 

To make enchiladas pour 1 ⁄ 4 cup sauce on the bottom of a 9x13 baking dish. fill one tortilla with cooked turkey meat and roll onto one side of the dish. continue until all tortillas are filled. pour remaining sauce over top of wrapped tortillas. Cover with melted cheese and bake for 30-40 minutes until the cheese is melted and bubbly.

Jeremiah Doughty 
From Field To Plate.