Turkey Enchilada Verde
Enchiladas Verde are made with leftover turkey, salsa verde and lots of mozzarella cheese!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Mexican
Tongs for handling the tortillas in hot oil Mixing bowl for combining the turkey with salsa verde (if desired)
- ¼ cup oil
- 3 8 inch corn tortillas
- 1 cup cooked ground turkey or leftover turkey chunks
- ½ cup salsa verde
- ¼ cup shredded Monterey Jack cheese
Preheat oven to 350° F (177° C).
Lightly brown tortillas in oil in a skillet over medium heat. Transfer to paper towels to drain.
Pour 2 tablespoons of salsa verde on the bottom of an ungreased small baking dish.
Divide turkey between three tortillas and roll them up.
Place enchiladas seam side down in the baking dish. Top with mozzarella cheese and bake until the enchiladas are heated through and the cheese is melted.
Top with sour cream or guacamole, sliced black olives, chopped green chiles, and chopped cilantro before serving.
This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
NUTRITION:
Serving: 1serving, Calories: 620kcal, Carbohydrates: 56g, Protein: 48g, Fat: 77g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 126mg, Sodium: 325mg, Potassium: 555mg, Fiber: 8g, Sugar: 2g, Calcium: 97mg, Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Keyword cooking for one, turkey
