What’s For Dinner: Turkey Enchiladas with Salsa Verde

In over the last few menus I’ve planned where enchiladas are on the menu, this enchilada recipe is my favorite. The cream cheese added together with the Salsa Verde makes them thick and creamy.

Making Meals Ahead

This past weekend it was time to empty the freezer a bit and make room.  I used turkey for this recipe since I still had two frozen 12 pound turkeys in my freezer leftover from around Thanksgiving.  At one point, I had 4 of them in my freezer thanks to those Thanksgiving sales at the grocery store.

I roasted the Turkey on Saturday, shredded it and made this  recipe for Turkey Enchilada with Salsa Verde for Sunday’s Family Dinner. It’s another really easy enchilada recipe of mine to make. Using corn tortillas again instead of flour, I softened them by heating a little turkey gravy in a pan, giving them a nice flavor.

Monday’s Menu


Turkey Enchiladas with Salsa Verde

Serves: 6


  • 1/2 onion, roughly chopped
  • 2 garlic cloves, peeled
  • 1 (16-ounce) bottle salsa verde
  • 1 teaspoon cumin
  • 4 cups cooked turkey, shredded
  • 8 ounces cream cheese, softened
  • 1/4 cup turkey broth, plus a little more for softening tortillas
  • 16 corn tortillas
  • Cooking spray
  • 1/2 cup Cheddar cheese, shredded


If you’re prepping the dish the night before, cover your baking dish with aluminum foil and place in the fridge. When ready to bake, remove from fridge and let sit on counter for 15 minutes before baking.

  1. Preheat oven to 350°.
  2. Combine onion, garlic, salsa and cumin in a blender until smooth. Set aside.
  3. Mix chicken and cream cheese in a large bowl. Stir in 1/2 cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
  4. Bring turkey broth or gravy (this turkey came with a frozen packet of gravy that I just heated on the stove top.) to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.
  5. Spoon about 1/4 cup (I used my large ice cream/cookie scoop) chicken mixture down center of tortilla; roll up.
  6. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
  7. Pour remaining salsa mixture and half a can of the green enchilada sauce over enchiladas; sprinkle evenly with cheese.
  8. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
  9. Serve with black beans, sliced tomatoes, homemade tortilla chips or any sides you choose.

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