Turkey or Chicken Enchiladas Verde is light and delicious. It is the perfect use for leftover Turkey or Chicken or use a rotisserie chicken.
Perhaps I’ve previously mentioned my love affair with any food Mexican, or Mex-American! Enchiladas Verdes is light and delicious. It is the perfect use for leftover Turkey or Chicken.
What is enchiladas verdes?
Enchiladas are a corn tortilla filled with various fillings, including; meat, chicken, beef, pork, cheese and beans. Verdes refers to the green tomatillo sauce that covers the enchiladas. According to wikipedia, Enchiladas verdes is “filled with poached chicken breasts and topped with queso fresco”. I actually like to use a couple cheeses.
How to make tomatillo sauce
- Place fresh, or canned tomatillos in a small pot. If using fresh, barely cover with water.
- Split jalapeno, and remove seeds. (Seeds can be kept, if you want a spicier sauce.
- Add jalapeno to pot. Bring to boil. Reduce heat and simmer for 30 minutes, if using fresh tomatillos, or 5 minutes for canned.
- When tomatillos and jalapeno are soft, remove from heat. Drain liquid, reserving.
- Place tomatillos and jalapenos in blender. Add onion and garlic. Blend until smooth sauce forms, adding the reserved liquid, if needed, to thin to desired consistency.
- Add spices and combine. Set aside.
How to make chicken enchiladas verdes
- Chop turkey.
- Dice onions and garlic.
- Saute onions in a bit of olive oil, until translucent.
- When onions are soft, add garlic for a few minutes.
- Add turkey to onions and garlic. Combine. Remove from heat and set aside.
- Soften tortillas in small frying pan just for a few seconds, turn when tortillas start to bubble.
- Drain tortillas on paper towel.
- Dip tortillas in some of the tomatillo sauce.
- Fill with turkey mixture.
- Roll tightly and place seam side down in baking dish.
- Add the rest of the sauce to the top of enchiladas in baking dish. Cover pan with foil. Heat in 350°F oven for about 20 minutes, until hot.
- Remove from oven. Remove foil. Sprinkle with grated cheese.
Return to oven and melt cheese for about 5 minutes. Serve with refried beans and selected garnishes.
Leftover turkey and chicken recipes
- Leftover Turkey Sandwich
- Spaghetti Casserole
- Chicken or Turkey Pot Pies
- Mexican Turkey Soup
- Chicken Artichoke French
Other delicious Mexican recipes
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Tools I use to make chicken enchiladas verdes
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That’s how easy it is to make these delicious Chicken Enchiladas Verdes. Thanks for stopping by today!
Enjoy! And have fun cooking!
Turkey Enchiladas Verdes
- 2 lb whole turkey breast (Leftover Turkey may be substituted for fresh turkey, about 4 cups.)
- 1/2 Onion , quartered
- 3 or 4 large garlic cloves
- 1 Tbs sea salt
- 4 good sized fresh Tomatillas , husked washed and stem removed or use 26 oz. canned
- 1/2- 1 whole fresh jalapeño stem removed
- 1/2 clove fresh garlic , coarsely chopped
- 1/2 tsp fresh oregano
- 1 small sweet onion , coarsely chopped
- 1 1/2 tsp .lime juice , fresh or bottled
- 3/4 t ground cumin
- 1/4 t coriander seed
- 2 cups Mild Cheddar , grated
- 1/4 cup safflower or canola oil
- 1 Tbs sea salt , or to taste
- 1/3 cup safflower or canola oil
- 18 corn tortillas
- Garnish with any of the following;
- Shredded lettuce
- Shredded mild yellow cheese
- Sliced radish
- Diced tomatoes
- sour cream or crème fraîche
- green onion , thinly sliced
- crumbled queso fresco
- Serve with Frijoles Refritos (refried beans) and/ or Spanish rice
- Place turkey in a saucepan with the onion, garlic and salt. Cover with water. Bring to a boil over high heat, reduce the heat to medium, cover and simmer until cooked through, about 20 to 25 minutes.
- Let cool in water. Remove turkey from stock, reserve broth for another use. (Store in refrigerator up to three days or place in freezer bags and freeze. I measure broth and label bags with the number of cups it contains to use in the future.)
- Discard the skin and bones and shred the meat with two forks. You should have about 4 cups turkey.
- *If using leftover turkey or the turkey you just cooked in the saucepan, saute' onions for a few minutes in olive oil until translucent. Add garlic and saute' a few more minutes. Remove from heat. Shred turkey and add to onions and garlic.
For Tomatillo Sauce
- Cook Tomatillos and jalapeño together in a small amount of water (or steam) until color changes (Tomatillos will turn a tannish yellow).
- Drain any excess water, save water and set aside.
- Place the Tomatillos and pepper into a food processor or blender along with the garlic, onion, lime juice and spices.
- Blend for 20 seconds or until desired consistency is achieved.
- The cooking water may be added, as needed to thin salsa down, if required.
- Salt to taste.
- Makes approximately 4 cups.
To Assemble Enchiladas
- Preheat an oven to 350°F. In a small fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels. Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded turkey near one edge and roll up the tortilla. Place, seam side down, in a baking dish.
- Once all tortillas are rolled, cover with the remaining sauce. Bake until thoroughly heated, about 10 minutes. Remove the enchiladas from the oven. Transfer 2 or 3 to warmed serving plates. Top with desired Garnishes. Serve with beans and or Spanish Rice. Serve immediately.
- shredded lettuce
- chopped tomatoes
- sliced black olives
- sliced green onion
- sliced avocado
- sliced fresh or pickled jalapenos
- sour cream or creme fraiche
Originally Published 2/21/2015
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