Best 2 Green Chile Turkey Enchiladas Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delectable Green Chile Turkey Enchiladas. This hearty dish combines the richness of slow-cooked turkey, the vibrant heat of green chiles, and the gooey goodness of melted cheese, all wrapped in soft, corn tortillas. Topped with a savory tomatillo sauce, these enchiladas are a symphony of textures and flavors that will tantalize your taste buds. The recipe includes detailed instructions for making the filling, enchilada sauce, and assembling the dish, ensuring a stress-free cooking experience. Additionally, we offer variations for vegetarians, those seeking a spicier kick, and a slow-cooker method for added convenience. Embark on a culinary journey to savor the authentic taste of Mexican enchiladas with our comprehensive guide.

Here are our top 2 tried and tested recipes!

GREEN CHILE-TURKEY ENCHILADAS

Green Chile-Turkey Enchiladas image

Turn leftover turkey into a Mexican fiesta! These enchiladas can be assembled in 15 minutes before baking.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup sour cream ranch dip
2 tablespoons Gold Medal™ all-purpose flour
2 cups diced cooked turkey
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 inch)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

Nutrition Facts : Calories 380, Carbohydrate 27 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 0 g

TURKEY-GREEN CHILE ENCHILADAS

Turkey-Green Chile Enchiladas image

Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons semisweet chocolate chips
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
2 cups shredded cooked turkey
1 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 package (11.5 oz) Old El Paso™ flour tortillas (8-inch; 8 tortillas)
1 cup shredded pepper Jack cheese (4 oz)

Steps:

Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 8 g, TransFat 1/2 g

Tips:

To make the enchiladas vegetarian, omit the turkey and add more vegetables, such as black beans, corn, or sweet potatoes.
If you don't have time to make the enchilada sauce from scratch, you can use a store-bought sauce instead.
Be sure to use fresh, flavorful ingredients for the best results.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
These enchiladas can be made ahead of time and reheated before serving.

Conclusion:

These green chile turkey enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and sure to be a hit with everyone who tries them. So next time you are looking for a quick and tasty meal, give these enchiladas a try.