Salsa Verde Turkey Enchiladas

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


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

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 457 other followers