Turkey Enchiladas

READY IN: 1hr 30mins
Recipe by MaryMc

This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!

Top Review by Robyn

I am so sorry I forgot to rate this! My husband really loved these,I did too. I used 4 tablespoons of the jalapenos and they were very spicy, we love that. Followed the recipe exactly.Thank you, we will make again for sure.

Ingredients Nutrition


  1. Preheat the oven to 350 degree F.
  2. In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
  3. In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
  4. Heat the oil in a heavy, 6-inch skillet over medium-high heat.
  5. Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
  6. Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
  7. Repeat until all 8 tortillas are softened and drained.
  8. Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
  9. Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
  10. Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.

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