Name: Turkey & Green Chile Loaded Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 3 cups shredded cooked turkey breast; 1 (16 ounce) jar chunky, mild green chile salsa, divided; 1.5 cups sour cream, divided; 1 (8 ounce) package shredded mild Cheddar cheese, divided; 1 (8 ounce) package shredded Monterey Jack cheese, divided; 8 (6 inch) flour tortillas

Enchilada

Green Chile Enchiladas with Leftover Turkey

PREP TIME

15 mins
COOK TIME

30 mins
TOTAL TIME

45 mins
SERVING

4 People
VIEWS

3

Transform your Thanksgiving or holiday leftovers into a vibrant and comforting Green Chile Enchilada casserole. Tender turkey combines with creamy cheeses and a zesty green chile sauce, all nestled in soft tortillas for a quick and satisfying meal.

Ingridients

Adjust Servings

3 cups shredded cooked turkey breast

1 (16 ounce) jar chunky, mild green chile salsa, divided

1.5 cups sour cream, divided

1 (8 ounce) package shredded mild Cheddar cheese, divided

1 (8 ounce) package shredded Monterey Jack cheese, divided

8 (6 inch) flour tortillas

Nutrition

Carbohydrate

46 g
Cholesterol

164 mg
Fiber

4 g
Protein

42 g
Saturated Fat

35 g
Sodium

1542 mg
Sugar

6 g
Fat

59 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

In a large bowl, combine the shredded turkey, 1/2 cup of the green chile salsa, 1/2 cup of sour cream, half of the Cheddar cheese, and half of the Monterey Jack cheese. Mix thoroughly until well combined. (5 minutes)

03

Step

Evenly distribute the turkey mixture among the flour tortillas. Roll each tortilla tightly and place them seam-down in a 9x13-inch baking pan. (10 minutes)

04

Step

In a separate bowl, mix the remaining 1 1/2 cups of green chile salsa with 1 cup of sour cream. Pour this mixture evenly over the enchiladas in the pan. (3 minutes)

05

Step

Sprinkle the remaining Cheddar and Monterey Jack cheese over the top of the enchiladas. (2 minutes)

06

Step

Bake in the preheated oven for 30 to 40 minutes, or until the cheese is bubbly and melted, and the enchiladas are heated through. (40 minutes)

For a spicier kick, use a medium or hot green chile salsa.
You can substitute corn tortillas for flour tortillas, but they may be more prone to cracking. Warm them slightly before filling to make them more pliable.
Feel free to add other ingredients to the turkey mixture, such as diced onions, bell peppers, or black beans.
These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.

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Adele Christiansen

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.