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Mexican Turkey Enchiladas Verde recipe

Best Mexican Turkey Enchiladas Verde Recipe for Easy Weeknight Wins

This Mexican Turkey Enchiladas Verde recipe combines vibrant salsa verde with tender turkey for a comforting and satisfying dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Turkey Filling
  • 1 lb Ground turkey Choose lean for a healthy, flavorful protein base.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1 tsp Ground cumin Adds warm, earthy notes.
  • 1 tsp Chili powder Brings gentle heat.
  • to taste Salt
  • to taste Pepper
Salsa Verde
  • 1 lb Tomatillos Husked and cooked.
  • 1 medium Jalapeño Seeded or left in for extra spice.
  • 1/4 cup Fresh cilantro Chopped.
  • 2 tbsp Lime juice Adds zesty acidity.
  • 1 tsp Salt Enhances natural tartness.
Assembly and Baking
  • 8 corn tortillas Softened To roll easily.
  • 1 cup Cheese (such as Monterey Jack or queso fresco) Melted on top.
  • as needed Olive oil or cooking spray For greasing the baking dish.

Equipment

  • Large Skillet
  • Blender
  • Baking dish
  • pot

Method
 

Turkey Filling
  1. In a large skillet over medium-high heat, crumble and brown lean ground turkey until no longer pink and lightly golden, about 5 minutes.
  2. Stir in chopped onion and minced garlic; sauté until vegetables are soft and translucent, about 3 minutes.
  3. Mix in ground cumin, chili powder, salt, and pepper; cook for about 1 minute.
Salsa Verde
  1. Add husked tomatillos and jalapeño to a pot of boiling water; simmer until tomatillos turn bright green and tender, about 5 minutes.
  2. Transfer cooked tomatillos and jalapeño to a blender; add chopped cilantro, lime juice, and salt, then puree until silky smooth.
Assembly
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Coat each warmed tortilla with a spoonful of salsa verde, spoon in turkey filling, then roll tightly.
  3. Arrange rolled enchiladas seam-side down in the prepared dish, pour remaining salsa verde over the top, and sprinkle with cheese.
  4. Bake for about 20 minutes at 350°F (175°C), or until the cheese is melted and the edges are lightly golden.

Notes

Optional: Garnish with extra cilantro and a lime wedge. Ensure even cheese coverage for bubbly texture.