Turkey Enchiladas Verdes
These turkey enchiladas loaded with zesty salsa verde, melty cheese and creamy sauce make for a flavorful fiesta using up leftover turkey meat. The perfect post-Thanksgiving meal or any time you have leftover turkey or chicken to use up in a meal the whole family will love.
Servings: 8
Calories: 422kcal
Ingredients
For the turkey enchiladas
- 1 tbsp Oil
- ½ Onion chopped
- 3 Garlic cloves minced
- 2 cups leftover turkey chopped
- 2 tbsp your favorite Mexican spice blend
- 8 oz Cream cheese at room temperature
- 1 1/2 cup Tomatillo salsa or Enchiladas verdes sauce
- Salt and pepper
- 16 Tortillas flour tortillas hold up better than corn for enchiladas but we make our own keto tortillas
- ½ cup Colby or Pepper jack cheese
Garnish
- Cilantro
- Sliced peppers
- Red onion
- Jalapeños
- Pico de gallo
- Crema
- Cotija
Instructions
Make the Filling
- Preheat oven to 375
- Preheat a large cast iron skillet over medium heat. Add the 1 tbsp Oil and swirl to coat the pan.
- Add the chopped ½ Onion and saute until translucent, about 5 to 7 minutes.
- Add the minced 3 Garlic cloves and cook 30 seconds longer.
- Add in the chopped 2 cups leftover turkey and 2 tbsp your favorite Mexican spice blend, mixing to combine.
- Remove from heat and immediately transfer the hot turkey mixture to a bowl.
- Add the 8 oz Cream cheese and stir to melt the cream cheese and combine.
- Add in the 1/4 cup of the 1 1/2 cup Tomatillo salsa and mix just to combine.
- Season with Salt and pepper to taste.
Bake the Enchiladas Verdes:
- Take 1/4 of the 1 1/2 cup Tomatillo salsa in the now cool cast iron skillet, swirl it on the bottom to coat.
- Dip the 16 Tortillas into the salsa verde and fold them in a row to make filling them easy. Add more salsa if needed.
- Spoon equal portions of the turkey mixture into the tortillas and roll them, placing the seam on the bottom.
- When all the tortillas are filled, spread ¼ cup 1 1/2 cup Tomatillo salsa over the top of the enchiladas, but don’t soak them.
- Sprinkle with the ½ cup Colby or Pepper jack cheese.
- Transfer the skillet to the oven and bake until the cheese is melted and the edges of the tortillas are golden brown, about 15 to 20 minutes.
- Carefully remove from the oven and let the turkey enchiladas cool for 5 minutes before serving with your favorite toppings.
Notes
This recipe works with leftover chicken, turkey or even shredded pulled pork.
Nutrition
Serving: 1g | Calories: 422kcal | Carbohydrates: 35g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 307mg | Fiber: 2g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 3mg