Turkey Enchiladas Verdes Recipe

Name: Turkey Enchiladas Verdes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 corn tortillas (6 inches); 1/3 cup plus 1 tablespoon canola oil, divided; 1 medium onion, chopped; 3 cups cubed cooked turkey; 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained; 1 tablespoon chopped pickled jalapeno slices; 1 envelope taco seasoning; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 3 cans (10 ounces each) green enchilada sauce; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 3 cups shredded Monterey Jack cheese, divided; Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices, optional

Servings: persons

32 corn tortillas (6 inches)
1/3 cup plus 1 tablespoon canola oil, divided
1 medium onion, chopped
3 cups cubed cooked turkey
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tablespoon chopped pickled jalapeno slices
1 envelope taco seasoning
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cans (10 ounces each) green enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded Monterey Jack cheese, divided
Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices, optional

1
In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels.
2
In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through.
3
Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top.
4
Cover and bake at 350u00b0 for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.

1743

kcal

Calories

Fat

160

Carbs

130

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 32 corn tortillas (6 inches), 1/3 cup plus 1 tablespoon canola oil, divided, 1 medium onion, chopped, 3 cups cubed cooked turkey, and more.

Yes, Turkey Enchiladas Verdes 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 Verdes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions