Turkey or Chicken Enchiladas Verdes
Turkey or Chicken Enchiladas Verde is light and delicious. It is perfect for leftover turkey or chicken, or you can buy a rotisserie chicken.
What is enchiladas verdes?
Enchiladas are corn tortillas 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 are filled with poached chicken breasts and topped with queso fresco. We actually use a couple of cheeses.
What you need
For the Sauce
- Tomatillos: Use either fresh or canned tomatillos.
- Jalapeños: You can use a milder pepper like hatch or green chiles.
- Onion: Just quarter the onion. Substitute onion powder if you have no fresh.
- Garlic: Minced fresh garlic or garlic powder.
- Cumin: Ground cumin adds an earthy flavor.
- Oregano: Fresh oregano or dried Mexican oregano.
- Coriander: Ground coriander adds a more floral note.
- Lime Juice:
- Salt: Sea salt or kosher salt. Salt both the sauce and the filling.
- Pepper: Freshly ground black pepper.
For the Filling
- Turkey or Chicken: Cooked turkey or chicken is the easiest to use. You could substitute ground turkey or chicken and brown it in the skillet before adding the onion. Leftover Thanksgiving turkey is perfect.
- Onion: Diced white or yellow onion. Substitute onion powder if you have no fresh.
- Garlic: Minced fresh garlic or garlic powder.
- Salt: Sea salt or kosher salt. Salt both the sauce and the filling.
- Pepper: Freshly ground black pepper.
- Optional: Chili powder will add an extra kick to the turkey.
To Assemble the Enchiladas
- Corn tortillas: You can use flour tortillas, but corn is traditional.
- Cheese: Use mild cheddar, Monterey jack cheese, or a Mexican blend cheese. Use cotija or queso fresco to garnish.
How to make tomatillo sauce
For the Sauce
Step One:
Place fresh or canned tomatillos in a small pot. If using fresh, barely cover with water. If using canned, add the juice that they are canned in.
Step Two:
Split the jalapeno and remove the seeds. (Seeds can be included if you want a spicier sauce.)
Step Three:
Add the jalapeno to the pot. Bring to a boil. Reduce heat and simmer for 30 minutes if using fresh tomatillos or 5 minutes for canned.
Step Four:
When tomatillos and jalapenos are soft, remove them from the heat. Drain liquid, reserving.
Step Five:
Place tomatillos and jalapenos in the blender. Add onion and garlic. Blend until smooth sauce forms, adding the reserved liquid, if needed, to thin to the desired consistency.
Step Five:
Add spices and combine. Set aside.
For the Filling
Step One:
Chop the turkey.
Step Two:
Dice the onions and garlic.
Step Three:
Saute onions in a bit of olive oil until translucent.
Step Four:
When the onions are soft, add the garlic for a few minutes until it is fragrant.
Step Five:
Add turkey to onions and garlic. Combine. Remove from heat and set aside.
To Assemble the Enchiladas
Step One:
Soften the tortillas in very hot oil for just a few minutes. Once the tortilla bubbles on the top, it is ready to flip. Fry the other side just until soft.
Step Two:
Drain the tortillas on paper towels.
Step Three:
Dip a softened tortilla in the tomatillo sauce.
Step Four:
Add a few tablespoons of the filling.
Step Five:
Roll tightly the tortilla around the filling, starting at the side closest to you. Place seam-side down in the baking dish.
Step Six:
Cover the rest of the sauce to the top of the enchiladas in the baking dish. Cover the pan with aluminum foil. Heat the oven to 350°F for about 20 minutes until it is hot.
Step Seven:
Once they are hot, remove the casserole from the oven. Remove the foil and sprinkle the top with cheese.
Return to the oven just long enough to melt the cheese.
Garnishes to Top Them With
- Shredded Lettuce
- Diced Tomatoes
- Sliced Fresh or Pickled Jalapeños
- Sour Cream or Mexican Crema
- Queso Fresco and Cotija
- Chopped Fresh Cilantro
What Sides to Serve
- Pinto or Black Beans
- Refried Beans
- Mexican Rice
- Sopaipillas
How to Store Leftovers
Storage: You can store leftovers in an airtight container for 3-4 days.
Freezing: For longer storage, you can freeze them. Double-wrap them in plastic wrap and aluminum foil. It is best to freeze them in the casserole before baking. They won’t dry out. Freeze for 3-4 months.
Reheating: Reheat the enchiladas in a preheated oven at 350°F for about 15-20 minutes. If frozen, defrost them in the freezer and then reheat them. They can also be reheated in single serve portions for about two minutes, on high.
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
- Carnitas Enchiladas
- Homemeade Red Enchilada Sauce
- Refried Beans (Frijoles Refritos)
- How to Can Salsa
Helpful Tools
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Enjoy. And have fun cooking!
Turkey Enchiladas Verdes
Ingredients
For the Sauce
- 4 good sized fresh Tomatillas husked, washed, and stem removed or use 26 oz. canned
- ½- 1 whole fresh jalapeño stem removed
- ½ Onion quartered
- 3 large garlic cloves
- ½ Teaspoon fresh oregano
- 1 Tablespoon sea salt
- 1 ½ Teaspoon lime juice fresh or bottled
For the Filling
- 2 Pound whole turkey breast (Leftover Turkey may be substituted for fresh turkey, about 4 cups.)
- 1 small sweet onion coarsely chopped
- ½ Clove fresh garlic coarsely chopped
- Salt
- ¾ Teaspoon ground cumin
- ¼ Teaspoon coriander seed
- 2 Cups Mild Cheddar grated
- 2 Tablespoons safflower or canola oil
- 1 Teaspoon Fresh ground black pepper to taste
- 1 Tablespoon sea salt or to taste
To Assemble Enchiladas
- 1/3 Cup safflower or canola oil
- 18 corn tortillas
Instructions
For Turkey
- Use leftover turkey or chicken, or 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 it is cooked through, about 20 to 25 minutes.2 Pound whole turkey breast, Salt, ¾ Teaspoon ground cumin, ¼ Teaspoon coriander seed
- 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.
- Sauté onions for a few minutes in olive oil until translucent. Add garlic and sauté for a few more minutes. Remove from heat. Shred the turkey and add to onions and garlic.1 small sweet onion, ½ Clove fresh garlic, 2 Tablespoons safflower or canola oil, 1 Teaspoon Fresh ground black pepper to taste, 1 Tablespoon sea salt
For Tomatillo Sauce
- Cook the tomatillos and jalapeño together in a small amount of water (or steam) until color changes (Tomatillos will turn a tannish yellow).4 good sized fresh Tomatillas, ½- 1 whole fresh jalapeño stem removed
- 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.½ Onion, 3 large garlic cloves, ½ Teaspoon fresh oregano, 1 Tablespoon sea salt, 1 ½ Teaspoon lime juice
- 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.18 corn tortillas, 1/3 Cup safflower or canola oil
- Once all tortillas are rolled, cover with the remaining sauce. Bake until thoroughly heated, about 20 minutes. Remove the enchiladas from the oven. Sprinkle with the cheese. Transfer 2 or 3 to warmed serving plates. Top with desired Garnishes. Serve with beans and or Spanish Rice. Serve immediately.2 Cups Mild Cheddar
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- shredded lettuce
- chopped tomatoes
- sliced black olives
- sliced green onion
- sliced avocado
- sliced fresh or pickled jalapenos
- sour cream or creme fraiche
- salsa
Nutrition
Originally Published 2/21/2015
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i just love enchiladas! Reminds me of California! Wish i never left!
I know, I would move back there but the traffic is killer! Thanks, D!