Turkey Enchiladas Recipe

Name: Turkey Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded roast turkey (smoked turkey is fabulous in this recipe!); 2 green onions, white and green parts, thinly sliced; 3 tablespoons cream cheese, at room temperature; 1 1/3 cups grated monterey jack cheese; 1 (7 ounce) cans salsa verde (look for Herdez brand) or (13 ounce) can tomatillos (look for Herdez brand); 2 -4 tablespoons canned chopped green jalapenos, drained; 1/2 cup fresh cilantro leaves; 2/3 cup heavy whipping cream; 1/4 cup vegetable oil; 8 corn tortillas

Servings: persons

1
Preheat the oven to 350 degree F.
2
In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
3
In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
4
Heat the oil in a heavy, 6-inch skillet over medium-high heat.
5
Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
6
Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
7
Repeat until all 8 tortillas are softened and drained.
8
Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
9
Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
10
Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups shredded roast turkey (smoked turkey is fabulous in this recipe!), 2 green onions, white and green parts, thinly sliced, 3 tablespoons cream cheese, at room temperature, 1 1/3 cups grated monterey jack cheese, and more.

Yes, Turkey Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions