This is a print preview of "Chili Verde Turkey Enchiladas" recipe.

Chili Verde Turkey Enchiladas Recipe
by Kristy Brazelton

Chili Verde Turkey Enchiladas

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Mexico Mexican
Cook time: Servings: 8

Goes Well With: guacamole, sour cream

Wine and Drink Pairings: Cerveza

Ingredients

  • 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

Directions

  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