Lean turkey combines with bright salsa verde to make these delicious Tex-Mex Verde Ground Turkey Enchiladas.
I love making Tex-Mex food at home and enchiladas are one of our favorites. These Verde Ground Turkey Enchiladas are super simple to throw together and are packed with so much goodness.
Because we’re using salsa verde in this recipe, the enchiladas will taste super fresh, zingy and bright. The perfect flavors to welcome the start of spring.
Ingredients For Verde Ground Turkey Enchiladas
These turkey enchiladas are SUPER easy to make thanks to the short and simple ingredient list. Here’s what you are going to need:
Prepare the Ground Turkey Filling
Heat a little olive oil in a pan over medium heat. Once it’s hot, add the ground turkey and onion. Break apart with a wooden spoon and cook until no longer pink.
Stir in a small can of green chiles with the liquid and cumin. Cook another minute. Remove from heat.
Do you ever have trouble when rolling your corn tortillas for enchiladas? They always break and crumble which is SO frustrating.
I’ve tried a few tricks and I finally found my favorite for making the perfect enchilada. It adds a small step but you’ll end up with much less frustration and actually save time not having to re-roll them over and over again.
Heat a shallow amount of oil in a small frying pan. We’re talking about 1/4-inch oil. Once it’s hot, add a tortilla and cook for 10 to 15 seconds per side to soften.
You don’t want it to get crispy but soft enough to be able to roll without breaking. Place on a paper towel lined plate and continue with the rest of your tortillas. Let them cool slightly before handling so you don’t burn yourself.
Assemble and Bake Verde Ground Turkey Enchiladas
Spread some salsa verde in the bottom of a 13×9 baking dish. Add a couple tablespoons of the ground turkey mixture to a tortilla and roll it up. Place seam side down in the prepared baking pan.
Repeat with the remaining tortillas and turkey filling. Drizzle the top of the enchiladas with more salsa verde and sprinkle with cheese.
Place in the oven and bake until the tortillas are slightly golden and the cheese is bubbly.
Time to Serve
I love these enchiladas with a little dollop of sour cream and a sprinkle of cilantro.
These are a great option to drop off to a friend or family member that is sick, just had a baby or just needs a little pick me up. They also freeze well so keep that in mind.
Store your leftovers (if you have any) in an airtight container in the refrigerator. Enjoy within 3 to 4 days.
I love using turkey for a great source of lean protein. Here’s some additional info I love about turkey:
What are some of your favorite turkey recipes to make?
More Tex Mex Turkey Recipes
This post has been sponsored by the National Turkey Federation. All thoughts and opinions are my own.
Verde Ground Turkey Enchiladas
- 1 Tablespoon olive oil
- 1 pound ground turkey
- 1/2 yellow onion, finely chopped
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 4 ounce can green chiles, do not drain
- 1 cup salsa verde, divided
- vegetable oil, for frying tortillas
- 12 corn tortillas
- 1 1/2 cups shredded monterey jack cheese
- sour cream, optional
- cilantro, optional
- Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Add olive oil. Once hot, add ground turkey, onion, salt, cumin and green chiles with their juices. Break up with a wooden spoon and cook until no longer pink.
- Spread 1/4 cup salsa verde in the bottom of a 13×9 baking dish. Set aside.
- Line a plate with paper towels then set to the side. Heat a small skillet over medium heat. Add 1/4-inch of vegetable oil to the pan. Once oil is hot, add a corn tortilla and cook for 10 to 15 seconds per side. You want the tortillas to soften but not get crispy. Remove from the oil and place on the paper towel lined plate. Allow tortillas to cool slightly before handling.
- Fill a tortilla with a few tablespoons of turkey filling. Roll the tortilla and place seam side down into the prepared baking dish. Repeat until you've used up all the tortillas and turkey. Sprinkle the enchiladas with the shredded monterey jack then drizzle with the remaining 3/4 cup salsa verde. Bake for 15 minutes.
- Optional: top with sour cream and cilantro for serving.