Turkey Enchiladas Recipe

Turkey Enchiladas Recipe

How To Make Turkey Enchiladas

Our mouthwatering turkey enchiladas is loaded with filling beans, salsa verde, and more for a hearty dish! Bake these up in just under an hour.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 2cupssalsa verde
  • 2avocados,peeled, pitted and diced
  • red onion,medium, half, diced
  • 8Old El Pasoflour tortillas,large, burrito-sized
  • 3cupsturkey,cooked, roughly-chopped
  • 3cupsMexican cheese,shredded
  • 14ozGreat Northern beans
  • ½cupcilantro leaves,fresh, chopped


  1. Preheat the oven to 350 degrees F.

  2. Spray a large 9 x 13-inch baking dish with cooking spray.

  3. Spread ⅓ cup of salsa verde evenly along the bottom of the dish. Set aside.

  4. Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup of red onion for later use.

To Assemble:

  1. Lay a flour tortilla out a workspace.

  2. Spread 2 tablespoons salsa verde all over the surface of the tortilla.

  3. In a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans.

  4. Fold the tortilla over to seal it, then transfer the enchilada to the pan.

  5. Repeat with the remaining tortillas until all 8 enchiladas are in the pan.

  6. Spread the remaining salsa verde on top of the enchiladas, then sprinkle the reserved 1 cup shredded cheese evenly on top.

  7. Bake for 20 minutes.

  8. Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves.

  9. Serve warm, and enjoy!


  • Calories: 651.14kcal
  • Fat: 37.98g
  • Saturated Fat: 15.45g
  • Trans Fat: 0.82g
  • Monounsaturated Fat: 13.64g
  • Polyunsaturated Fat: 3.75g
  • Carbohydrates: 40.01g
  • Fiber: 11.30g
  • Sugar: 4.70g
  • Protein: 39.99g
  • Cholesterol: 117.72mg
  • Sodium: 1247.89mg
  • Calcium: 530.31mg
  • Potassium: 1037.76mg
  • Iron: 3.05mg
  • Vitamin A: 203.46µg
  • Vitamin C: 17.76mg
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