According to Saveur magazine, Enchiladas Suiza were invented at Sanborns Mexican pharmacy- turned-restaurant in the middle of the last century. They are called “Swiss” because they are loaded with dairy products. Not really Mexican, but delicious. This version goes together quickly when you buy tomatillo sauce, available at most groceries in the Mexican food section. My favorite comes from Trader Joe’s, and I usually buy a half dozen jars at a time. Substitute part of the turkey with equal parts vegetable. If it’s after Thanksgiving, try leftover greens, broccoli or (unsweetened) squash or sweet potatoes.

Mexican technique usually requires frying the tortillas in oil before stuffing.

With all the cheese and sour cream in this recipe, I use a gas flame alone to soften the tortillas. In addition, I have made this dish often with green sauce alone — eliminating the sour cream.

Mix enchilada sauce with sour cream and set aside. Use about a cup of the mixture to cover the bottom of a 9- by 13-inch pan or casserole of similar size. Put turkey in a bowl with 1 cup sauce and stir to coat. Mix the cheeses.

Over a gas flame, or in a dry skillet over high heat on an electric stove, warm tortillas for 30 or so seconds (takes longer in a skillet), flipping every 2 or 3 seconds with long tongs. Place each finished tortilla on a stack.

Fill each tortilla with turkey mixture and a little sprinkle of cheese mixture. Roll the tortillas to enclose filling and place seam side down in the baking dish. Pour remaining enchilada sauce over rolls, and sprinkle evenly with any cheese that’s left.

Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with more green sauce, if desired.

Serves 6 or so