Green Chile Turkey Enchiladas
2017-08-14 18:12:45
Serves 12
I love fresh baked turkey. The thing is when I bake a turkey, it is a lot of meat and most of the time I have a ton of leftover meat. I love the idea of using the turkey to make other things like this amazing Green Chile Turkey Enchilada Casserole. This is perfect around Thanksgiving when you have leftover turkey. Here in New Mexico we are always looking for a new recipe idea or just another reason to eat some delicious spicy green chile. I hope you enjoy this tasty southwestern recipe. Bon Appetit, Cecelia
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 cups mild roasted green chile
- 1 can cream of chicken soup
- 2 cups chicken or turkey stock
- 2 cups chopped cooked turkey
- 12 corn tortillas
- 8 ounces shredded cheddar cheese
Cooking Green Chile Sauce
- Sauté onions over medium heat until nearly translucent. Then add your garlic. Saute for several minutes be careful not to brown the garlic. Add your green chili, cream of chicken soup and the chicken or turkey stock. Season with salt only. Let simmer about 30 minutes until all ingredients are warmed and combined.
Casserole Assembly
- Lightly oil a large casserole dish this will prevent corn tortillas from sticking to the pan. In large mixing bowl add your diced turkey and ½ your cheese. Mix well. After your green chili has cooled dip your corn tortilla in the sauce – add your turkey mixture and roll. (Dipping the tortillas – prevents them from cracking or drying out while you assemble entire casserole dish.) Line your entire casserole dish with all 12 rolled enchiladas. Generously cover with green chili sauce. Then sprinkle casserole with the remaining cheese. Bake at 350 degrees for about 25 – 30 minutes or until heated thoroughly and edges are bubbling.
- Allow to set for at least 20 minutes before serving.
Notes
- TIP: Do not use black pepper – you only want the flavor of the roasted green chile peppers.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Try this delicious homemade salsa recipe
Click her for Fire Roasted Jalapeno Salsa Recipe
another fabulous southwestern recipe from
CeceliasGoodStuff.com | Good Food for Good People
New Mexico Red Chiles
CeceliasGoodStuff.com| Good Food for Good People
Not a turkey fan try this recipe for Hatch Green Chile Chicken Enchiladas
for this recipe click here Hatch Green Chile Chicken Enchiladas
CeceliasGoodStuff.com | Good Food for Good People
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Well, I’m out of turkey but I have made this dish three times with chicken now. I have used a cold rotisserie chicken twice, and, once, a couple of chicken breasts I grilled on my George Foreman grill, and it comes out great. What I really like is the chile sauce, it’s thick, and it’s made without flour – no hidden carbs. Thanks for the recipe and I’m waiting for more.
Daniela said that these enchiladas are “better than my Mom’s.”
So we made it exactly a week before I was asked to make these enchiladas again… I have this recipe down to a science now, and I tweak it a bit by making them flat instead of rolled. I just dip 4 tortillas in the sauce and line the bottom of a 9X13 baking dish with them, and then I put 1/2 of the chicken mixture and a little sauce on the layer, and then I dip and put 4 tortillas on top and make a second layer with the rest of the mixture and a little sauce. I top it off with one more layer of tortillas and then pour on the rest of the sauce and cover with the rest of the cheese.