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Turkey Enchiladas Verdes Recipe

Turkey Enchiladas Verdes Recipe photo by Taste of Home

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Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers.—Karyn Power, Arlington, Texas

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Turkey Enchiladas Verdes Recipe

Prep: 45 min. Bake: 30 min.

Yield: 16 Servings

45 30 75

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 (12 ounces) shredded Monterey Jack cheese
Sour cream and additional pickled jalapeno slices, optional

Directions

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.
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.
Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13-in. x 9-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.
Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with sour cream and additional jalapenos if desired. Yield: 16 servings.

Nutritional Facts 2 enchiladas (calculated without optional ingredients) equals 350 calories, 17 g fat (5 g saturated fat), 40 mg cholesterol, 906 mg sodium, 33 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Turkey Enchiladas Verdes in Country Woman October/November 2010, p39

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Turkey Enchiladas Verdes

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Reviewed on Nov. 29, 2011 by grillwendy

Never done enchiladas before...but they were a great success...a great way to recycle thanksgiving...

Reviewed on Oct. 18, 2011 by stephanieann1983

I really liked this recipe. I didn't have enough room in the pans for all of the enchiladas so we ate some taco-style and it was terrific. I would definitely recommend this recipe.