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    Home » Entree » Turkey or Chicken Enchiladas Verdes

    Turkey or Chicken Enchiladas Verdes

    Posted on January 3, 2020 By Beth Neels

    88 shares
    Jump to Recipe Print Recipe

    Turkey or Chicken Enchiladas Verde is light and delicious. It is the perfect use for leftover Turkey or Chicken or use a rotisserie chicken.

    Turkey Enchiladas Verdes on gray plate with colorful toppings.

    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.

    Chicken Enchiladas Verdes on gray plate with melted cheese.

    How to make tomatillo sauce

    1. Place fresh, or canned tomatillos in a small pot. If using fresh, barely cover with water.
    2. Split jalapeno, and remove seeds. (Seeds can be kept, if you want a spicier sauce.
    3. Add jalapeno to pot. Bring to boil. Reduce heat and simmer for 30 minutes, if using fresh tomatillos, or 5 minutes for canned.
    4. When tomatillos and jalapeno are soft, remove from heat. Drain liquid, reserving.
    5. 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.
    6. Add spices and combine. Set aside.

    Tomatillos in saucepan. Jalapeno halved and seeded.

    How to make chicken enchiladas verdes

    1. Chop turkey.
    2. Dice onions and garlic.
    3. Saute onions in a bit of olive oil, until translucent.
    4. When onions are soft, add garlic for a few minutes.
    5. Add turkey to onions and garlic. Combine. Remove from heat and set aside.
    6. Soften tortillas in small frying pan just for a few seconds, turn when tortillas start to bubble.
    7. Turkey chopped on board. Onions and garlic diced on cutting board. Onions in frying pan. Garlic added to onions.

    8. Drain tortillas on paper towel.
    9. Dip tortillas in some of the tomatillo sauce.
    10. Fill with turkey mixture.
    11. Roll tightly and place seam side down in baking dish.
    12. 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.
    13. Remove from oven. Remove foil. Sprinkle with grated cheese.

    tortilla draining on paper towel. Tortilla being dipped in tomatillo sauce. turkey mixture placed on tortilla. Tortilla rolled up. Whole pan of enchiladas with sauce. Cheese sprinkle on endhiladas.

    Return to oven and melt cheese for about 5 minutes. Serve with refried beans and selected garnishes.

    close up of chicken enchiladas verdes.

    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 

    • Canitas Enchiladas
    • Homemeade Red Enchilada Sauce
    • Refried Beans (Frijoles Refritos)
    • How to Can Salsa

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    Tools I use to make chicken enchiladas verdes

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • baking pan
    • cutting board
    • chef’s knife

    That’s how easy it is to make these delicious Chicken Enchiladas Verdes. Thanks for stopping by today!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature

    Turkey enchiladas verdes on gray plate with colorful garnishes

    Turkey Enchiladas Verdes

    Leftover turkey takes on a whole new life with these enchiladas!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 10 servings+
    Calories: 369kcal
    Author: Beth Neels
    Cost: $5

    Ingredients

    • 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
    • Salt
    • 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

    Instructions

    For Turkey

    • 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.
    9x 13 baking pan
    saucepans
    knife, chef's knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Notes

    Leftover meat can be refrigerated for 3-4 days.
    Other leftovers should be packaged separately and consumed with in 2 days.
    Reheat in microwave until hot.
    Suggested Garnishes;
    • shredded lettuce
    • chopped tomatoes
    • sliced black olives
    • sliced green onion
    • sliced avocado
    • sliced fresh or pickled jalapenos
    • sour cream or creme fraiche
    • salsa

    Nutrition

    Calories: 369kcal | Carbohydrates: 24g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1744mg | Potassium: 398mg | Fiber: 3g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 5.8mg | Calcium: 220mg | Iron: 1.4mg
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    Originally Published 2/21/2015

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

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    88 shares

    Reader Interactions

    Comments

    1. Suzy

      January 03, 2020 at 4:17 pm

      5 stars
      I love how versatile this is! It was a great way to use up some leftover turkey we had in the freezer!

      Reply
      • Beth Neels

        January 03, 2020 at 6:11 pm

        Oh! That’s great! So glad you liked it! Thanks for letting me know!

        Reply
    2. Sophie

      January 03, 2020 at 3:43 pm

      5 stars
      That sauce looks crazy good. I love salsa verde and thanks for sharing the step by step recipe.

      Reply
      • Beth Neels

        January 03, 2020 at 6:12 pm

        Thanks for checking it out Sophie!

        Reply
    3. Rebecca

      January 03, 2020 at 2:59 pm

      5 stars
      I can’t wait to make these! OMG they look so good!

      Reply
      • Beth Neels

        January 03, 2020 at 6:12 pm

        Thanks so much! I hope you love it!

        Reply
    4. Anita

      January 03, 2020 at 2:49 pm

      5 stars
      I am loving your super detailed and shot-by-shot photo guide to make this perfectly! 🙂

      Reply
      • Beth Neels

        January 03, 2020 at 7:00 pm

        I’m so glad that they are helpful! Thanks Anita!

        Reply
    5. Tammy

      January 03, 2020 at 2:43 pm

      5 stars
      A great meal to make with leftovers! These look absolutely delicious! 😀

      Reply
      • Beth Neels

        January 03, 2020 at 7:01 pm

        Thank you Tammy!

        Reply
    6. Donna

      May 21, 2017 at 12:15 pm

      5 stars
      i just love enchiladas! Reminds me of California! Wish i never left!

      Reply
      • Binky

        May 21, 2017 at 12:32 pm

        I know, I would move back there but the traffic is killer! Thanks, D!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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