• Chili Verde Turkey Enchiladas

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    Prep time:
    Cook time:
    Servings: 8
    by Kristy Brazelton
    13 recipes
    My family loves Mexican food. We have so much left over turkey & the kids were revolting on eating anymore traditional turkey dinner. So I made these enchiladas. They really hit the spot with the cold weather.


    • 4 cups minced cooked turkey meat (I used dark & white meat)
    • 2 24-32 oz cans chili verde sauce
    • 3 cups Mexican shredded cheese blend
    • 1 large white onion minced
    • 8 large flour tortillas
    • 1/2 cup toasted pepitas (pumpkin seeds)
    • 1 bunch green onions chopped
    • 1 bunch cilantro, cleaned, stems removed & leaves coarsley chopped


    1. Pre-heat oven to 375 degrees
    2. Spray a 9 x 13 pan with non-stick pan spray
    3. Pour about 1/2 of 1 can of sauce into bottom of 9 x 13 pan
    4. Mix turkey, onion, 1 1/5 cups cheese & remaining 1/2 can green sauce.
    5. Roll tortillas with turkey mixture & lay seam side down in pan. You may need to squish them into the pan a little.
    6. Pour remaining can of sauce over the enchiladas.
    7. Top with remaining cheese & then pepitas & green onions.
    8. Bake for 45-60 minutes or until on top. (Can bake covered or uncovered. I prefer uncovered because I like the cheese top to get a little cruchy.)
    9. Top with cilantro & serve

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