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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

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

  • 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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