Name: Salsa Verde Turkey Enchiladas
Prep time: 15 min
Cook time: 35 min
Ingredients: 3 tablespoons butter; 3 tablespoons all purpose flour; 1 cup chicken broth; 1 cup salsa verde (plus more for garnish); 1/2 cup sour cream; 1/4 cup heavy whipping cream; 1 tablespoon granulated garlic; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup cheddar cheese (shredded); 4 cups cooked turkey (white or dark meat); 8 ounces cream cheese (softened); 2 cups cheddar cheese (shredded); 1 tablespoon granulated garlic; 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 8 flour tortillas (burrito size); fresh cilantro (optional for garnish); pico de gallo (for serving); sour cream (for serving)

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Salsa Verde Turkey Enchiladas are a simple and tasty way to turn leftover turkey into a completely new dinner. The creamy filling comes together fast and the homemade salsa verde sauce adds delicious flavor in every bite.

Platter of turkey enchiladas with sour cream and pico de gallo.

Leftover turkey is often our favorite part of Thanksgiving dinner. We always make turkey salad and smoked turkey and dumplings, but I have to say these turkey enchiladas are seriously my favorite.

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Table of Contents

Why You’ll Love This Recipe

Simple ingredients that come together quickly.
Creamy and flavorful salsa verde sauce.
A great way to use leftover turkey.

Ingredients for the Turkey Enchiladas

Cooked turkey
Cream cheese
Cheddar cheese
Jalapeno
Granulated garlic
Kosher salt
Black pepper
Flour tortillas

Ingredients for the Salsa Verde Enchilada Sauce

Butter
All purpose flour
Chicken broth
Salsa verde
Sour cream
Granulated garlic
Ground cumin
Kosher salt
Black pepper
Cheddar cheese

How to Make Salsa Verde Turkey Enchiladas

Pan of salsa verde sauce for enchiladas.

13 x 9 pan with salsa verde sauce in the bottom.

Make the Sauce

Melt butter in a saucepan and whisk in the flour. Cook 1 to 2 minutes. Slowly whisk in chicken broth until smooth. Add salsa verde, sour cream, granulated garlic, ground cumin, salt and pepper.
Bring to a simmer and cook until thickened. Remove from heat and stir in cheddar cheese until melted.
Pour one third of the sauce into the bottom of a greased 9 x 13 casserole dish.

Mixing creamy filling for enchiladas in a bowl.

Turkey filling for enchiladas in a bowl.

Make the Filling

In a large bowl stir together softened cream cheese, shredded cheddar, diced jalapeno, granulated garlic, salt and pepper until combined.
Fold in chopped cooked turkey.

Flour tortilla filled with creamy turkey filling.

Turkey enchilada rolled up on cutting board.

Spoon filling down the center of each tortilla and roll them up.

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Pan of enchiladas with salsa verde sauce, ready to bake.

Assemble and Bake

Place filled tortillas seam side down over the sauce in the baking pan. Pour the remaining sauce evenly over the top. Bake for 30 to 35 minutes or until the edges are bubbling and the top is lightly browned.

Pan of baked enchiladas with salsa verde and cilantro garnish.

Garnish with a little more salsa verde and cilantro.

Platter of salsa verde turkey enchiladas.

Serve with sour cream and pico de gallo or guacamole.

Salsa Verde Turkey Enchiladas are an easy dinner that turns leftover turkey into something everyone will be excited to dig into. The creamy filling and salsa verde sauce bake together for a meal full of flavor.

Have you tried this leftover Turkey Enchiladas recipe? Leave a comment and star rating below to let me know how they turned out!

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Salsa Verde Turkey Enchiladas

Salsa Verde Turkey Enchiladas are a quick and delicious way to use leftover turkey. Easy to assemble with a creamy filling and homemade salsa verde sauce for a family friendly dinner.

Prep Time15

Cook Time35

Course: Casseroles

Cuisine: American

Keyword: leftover turkey recipe

Servings:

Calories: 718kcal

Author: Milisa

Ingredients

Salsa Verde Sauce

3 tablespoons butter
3 tablespoons all purpose flour
1 cup chicken broth
1 cup salsa verde plus more for garnish
½ cup sour cream
¼ cup heavy whipping cream
1 tablespoon granulated garlic
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup cheddar cheese shredded

For the Enchiladas

4 cups cooked turkey white or dark meat
8 ounces cream cheese softened
2 cups cheddar cheese shredded
1 tablespoon granulated garlic
½ teaspoons kosher salt
1 teaspoon black pepper
8 flour tortillas burrito size
fresh cilantro optional for garnish
pico de gallo for serving
sour cream for serving

Instructions

Preheat oven to 375°.
Melt butter in a saucepan and whisk in the flour. Cook 1 to 2 minutes.
Slowly whisk in chicken broth until smooth. Add salsa verde, heavy cream, sour cream, granulated garlic, ground cumin, salt and pepper.
Bring to a simmer and cook until thickened. Remove from heat and stir in 1/2 cup cheddar cheese until melted.
Pour one third of the sauce into the bottom of a greased 9 x 13 baking pan.
In a large bowl, mix together softened cream cheese, shredded cheddar, diced jalapeno, granulated garlic, salt and pepper until combined. Stir in chopped turkey.
Spoon turkey filling onto flour tortillas and roll up, tuck in the ends to fit into the pan if needed.
Place each filled tortillas into the pan over the sauce.
Pour remaining sauce over the filled tortillas.
Bake uncovered for 30- 35 minutes until sauce is bubbly.
Remove from oven and rest about 5-10 minutes.
Spoon more salsa verde over the enchiladas if desired and garnish with cilantro.
Serve with sour cream and pico de gallo.

Notes

Storage: Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days.

Reheat: Place enchiladas on a foil lined baking sheet in a 350° oven for 15 minutes or until heated through. Also reheats well in a toaster oven or air fryer.

Variations: Use a rotisserie chicken or leftover chicken in place of turkey if that is what you have on hand.