Tomatillo Turkey Enchiladas

Tomatillo Turkey Enchiladas

Serves 4 to 6

Leftover roasted chicken and turkey can be beautifully disguised in these enchiladas, which are topped with tangy prepared salsa verde. Thanks to canned enchilada sauce, this Mexican-inspired baked main course is easy to throw together even on busy a weeknight.

  • 2 cups shredded cooked turkey or chicken
  • 1 cup salsa verde
  • 2 (10-ounce) cans enchilada sauce
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup canola oil
  • 12 corn tortillas
  • 3/4 cup crumbled feta cheese
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Preheat oven to 350°F. In a bowl, toss together turkey, salsa, 1/4 of the enchilada sauce and Monterey Jack cheese. Heat oil in a medium skillet over medium low heat. Working with one tortilla at a time, dip it briefly into the warmed oil, then transfer to a clean work surface. Arrange about 1/4 cup of the turkey filling down the middle of the tortilla, fold one side of tortilla over the filling, then fold other side over and place enchilada seam-side down in a baking dish. Pour remaining enchilada sauce over the top of the enchiladas and bake for 15 to 18 minutes. Top with crumbled feta cheese and serve.

Nutritional Info: 
Per Serving:600 calories (310 from fat), 35g total fat, 12g saturated fat, 90mg cholesterol, 1620mg sodium, 36g carbohydrate (4g dietary fiber, 10g sugar), 33g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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