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Turkey Enchiladas Verdes

Total Time

Prep: 45 min. Bake: 30 min.

Makes

16 servings

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
Turkey Enchiladas Verdes Recipe photo by Taste of Home

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
  • Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices

Directions

  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 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 desired toppings.

Nutrition Facts

2 enchiladas: 350 calories, 17g fat (5g saturated fat), 40mg cholesterol, 906mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 18g protein.

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