Salsa Verde Turkey Enchiladas

  • Yield 8 enchiladas servings
  • Prep 50 minutes
  • Cook 20 minutes


1 -- rotisserie turkey breast
1-16 fluid ounce jar mild salsa verde
4 small green onions (thinly sliced)
1/4 cup fresh cilantro leaves (chopped)
1/2 cup California black olives (sliced)
8 -- corn tortillas
4 ounces sour cream
1/4 cup chicken broth
1/2 package reduced-fat (2%) shredded Mexican cheese blend
1 package Spanish rice, cooked following package directions
1/4 cup fresh lime juice


1.  Remove turkey breast from bone and coarsely shred; place in medium bowl (you will need 3 cups; reserve any extra for use another day or double the recipe).  Discard skin and bones.  Stir in 1/4 cup salsa verde into the turkey to evenly coat.

2.  Preheat oven to 350 degrees F.  Grease one 13" by 9" glass or ceramic baking dish; set aside.  In medium sauce pan, prepare the Spanish rice.  It will take about 10 miniutes for this to cook. Meanwhile, in a 12-inch skillet, heat remining salsa, green onions, and lime juice bring mixture to a boil stirring occasionally for about  2 minutes.  Stir in 2 tablespoons cilantro; keep warm over very low heat.

3.  With tongs, place 1 tortilla in salsa verde mixture; heat about 10 seconds.  Place tortilla on waxed paper; top with about 1/3 cup shredded turkey mixture and 1/4 cup Spanish rice; roll up tortilla and place, seam side down in prepared baking dish.  Repeat with remining tortillas, turkey mixture, and rice arranging 8 tortilla in baking dish.

4.  Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas.  Cover baking dish with foil and bake 15 minutes.  Remove foil; sprinkle with 1 cup of cheese, 1 tablespoon of cilantro, and 1/2 cup sliced black olives.  Bake uncovered 5 minutes longer or until cheese melts. 

5.  Serve Enchilada with shredded lettuce, chopped tomatoes, and the remaining Spanish rice.



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