Turkey Enchiladas With Salsa Verde

I love Mexican food…oh heck.. If you know me at all,  you know that I just love ALL things Mexican (especially when I get to GO there!).  So if you are still up to your ears in leftover turkey, here is a lip-smacking yummy recipe to transform ho-hum turkey leftovers into a fantastic Mexican meal.  Why go out for Mexican food when you can easily make it at home…for cheap (uh…frugal, especially when the January bills start coming in the door)…

Enchiladas de Pavo con Salsa Verde


2 Cups shredded, cooked Turkey (white or dark meat)
2 Cups Salsa Verde (Tomatillo Salsa, home made or store bought), divided in half
8 ~ 6″ Whole Wheat Tortillas
1 Cup shredded Monterey Jack Cheese
1/2 Cup chopped, fresh Cilantro (and more for garnish)
1 Jalapeño, seeded and diced (or more to taste)


1. Combine the shredded Turkey, chopped Cilantro and Jalapeño with 1 cup of the Salsa Verde; mix well.

2. Prepare a baking dish large enough to hold the 8 enchiladas; spray baking dish with cooking spray and spread 1/2 cup Salsa Verde on the bottom of the dish.

3. On each tortilla, divide shredded cheese and place into the middle of the tortillas and top with half a cup of the turkey/sauce mixture, top with chopped cilantro.

turkey enchilada_14. Tuck in sides and roll into an enchilada and place seam side down in the baking dish.

5.  Top with the remaining 1/2 cup Salsa Verde and more cheese if desired; bake at 350°F for approximately 30 minutes until bubbly, garnish with chopped fresh Cilantro.

Serve with sliced Avocados and Mexican Rice.  Makes 8 enchiladas.

Buen Provecho!

turkey enchilada_2Signature copy


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