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Turkey Enchiladas Verdes

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
  • Total Time
    Prep: 45 min. Bake: 30 min.
  • Makes
    16 servings


  • 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


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

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  • BakerTerri
    Apr 25, 2020

    I made this but made changes. I made about half and used chicken instead of turkey. I didn't add basil, oregano, cumin, or onion because the turkey chili mix I used had everything but the kitchen sink in it. I used leftover crepes that I had in the freezer instead of tortillas. I used picante sauce in place of Mexican tomatoes because I don't like tomatoes. I made just 1/3 of the sauce. The recipe as written I give four stars to. As I made it without certain things I grade it an A.

  • Armstras07
    Dec 4, 2017

    My family absolutly loved this. When they made it at the live show the smells were aluring. I was hesitant to make it because im not a big turkey/ chicken person with certain dishes. This changed it. Instead of frying i cooked the tortillas in the microwave like the package said.

  • marcibanes
    Nov 26, 2017

    Excellent,. Great way to use left over Thanksgiving turkey. The recipe was easy and fast to put together. The only change I made was fresh tomatoes and sorranoe peppers from the garden, instead of canned Mexican diced tomatoes.

  • ebramkamp
    Nov 30, 2015

    What a great and tasty dish for your turkey leftovers. This tastes fresh and will tickle the taste buds. I will definitely make these again.

  • grillwendy
    Nov 29, 2011

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

  • stephanieann1983
    Oct 18, 2011

    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.