These Salsa Verde turkey Enchiladas are a wonderful way to enjoy lean ground turkey with a fresh, tangy salsa verde sauce baked right in.
This recipe combines tender turkey, zesty tomatillo salsa, and melted cheese wrapped in warm corn tortillas for a satisfying meal.
Perfect for a weeknight dinner, this dish is flavorful, easy to prepare, and can be customized with your favorite toppings.
Why You’ll Love This Recipe
- Ground turkey provides a lean protein base with mild flavor that pairs well with the bright salsa verde.
- Baking the enchiladas allows the flavors to meld and the cheese to melt perfectly, creating a comforting texture.
- Using fresh salsa verde keeps the sauce light and flavorful, distinguishing this from heavier red enchilada sauces.
Salsa Verde Turkey Enchiladas
Enjoy a vibrant Mexican-inspired dinner with these baked turkey enchiladas filled with ground turkey and fresh salsa verde, topped with melted cheese and a hint of spice.
- Prep time
- 20 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 6 enchiladas
Ingredients
- 1 pound (450 g) ground turkey
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) fresh salsa verde (tomatillo sauce)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas (about 6-inch diameter)
- 2 cups (200 g) shredded Monterey Jack or mozzarella cheese
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 tablespoon vegetable oil
- Optional toppings: sour cream, sliced avocado, lime wedges
Instructions
- Prepare the Turkey Filling Preheat your oven to 375°F (190°C). In a large skillet, heat vegetable oil over medium heat. Add chopped onion and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Add ground turkey, breaking it up with a spoon, and cook until no longer pink, about 6-7 minutes. Stir in cumin, chili powder, salt, and pepper. Add half of the salsa verde and cook for 2 minutes to combine.
- Assemble the Enchiladas Warm the corn tortillas in a dry skillet or microwave to make them pliable. Spread a thin layer of remaining salsa verde on the bottom of a 9×13-inch (23×33 cm) baking dish. Spoon about 1/3 cup of the turkey mixture onto each tortilla, sprinkle with cilantro and a small handful of cheese, then roll up tortilla and place seam side down in the baking dish. Repeat with remaining tortillas and turkey mixture.
- Bake the Enchiladas Pour the remaining salsa verde over the top of the rolled enchiladas, then sprinkle with the remaining shredded cheese. Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese is melted and bubbly.
- Serve Remove from oven and let the enchiladas cool slightly for about 5 minutes before serving. Garnish with extra chopped cilantro and your choice of sour cream, avocado slices, or lime wedges.
Helpful Tips
- To soften tortillas without drying them out, wrap them in a damp paper towel and microwave for 30 seconds.
- Use fresh salsa verde for the best flavor, or substitute with a quality store-bought version if needed.
- Ensure turkey is cooked to an internal temperature of 165°F (74°C) for safety.
- If desired, add diced jalapeños or a dash of hot sauce for extra heat.
Storage and Make-Ahead
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the oven at 350°F (175°C) until warmed through to maintain texture.
Do not freeze enchiladas with fresh salsa verde as the sauce may become watery on thawing.
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes, ground chicken can be used as a substitute with similar cooking times and results.
Are these enchiladas gluten-free?
Yes, using corn tortillas keeps this recipe gluten-free, but always check the labels of your ingredients to ensure they are gluten-free certified.
Can I prepare these ahead of time?
You can assemble the enchiladas and refrigerate covered for up to 24 hours before baking.
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