Turkey Enchiladas Verdes

Budget.Gourmet's picture

Sep. 16, 2011


Butter/Oil 1 Teaspoon (For Greasing Baking Dish)
Soft corn tortillas 12 (Fresh)
Recaito 24 Ounce (2 Jars, 12 Ounces Each)
Shredded cooked turkey 3 Cup (48 tbs)
Mexican blend shredded cheese 8 Ounce (2 Cups)
Thinly sliced onion 1/2 Cup (8 tbs)
Sour cream 1/4 Cup (4 tbs) (For Serving)


1. Heat oven to 350°F. Grease a 13 x 9-inch baking dish. Make 2 stacks of 6 tortillas and wrap each stack in foil. Place both packages in oven. Bake until tortillas are soft, about 5 minutes.

2. Reserve 1 cup recaito. In a medium bowl, combine turkey and remaining recaito.

3. Remove one package of tortillas from oven. Spoon 1/4 cup turkey mixture on a tortilla, roll up, and place in prepared dish. Repeat with remaining turkey and tortillas. Spread reserved recaito over enchiladas and sprinkle with cheese and onion.

4. Increase oven temperature to 400°F. Bake enchiladas until cheese is melted and filling is heated through, about 30 minutes. Serve with sour cream on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4