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.
Servings: 6
Calories: 718kcal
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.
Nutrition
Calories: 718kcal | Carbohydrates: 32g | Protein: 40g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 1691mg | Potassium: 523mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1691IU | Vitamin C: 2mg | Calcium: 476mg | Iron: 3mg
