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Dinner Recipes

Green Chile Turkey Enchiladas

Turkey goes Tex-Mex in these enchiladas topped with green chile sauce and plenty of melted cheese.

Serving Size:


Active Time:

40 min.

Total Time:

1 hr., 15 min.


  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped, 1 ½ cups
  • 1½ tsp. chili powder
  • 3 cups shredded leftover roast turkey
  • 2 (8 oz.) pkgs. green chile enchilada sauce
  • 1 (15 oz.) can black beans, rinsed, drained
  • 1 cup frozen corn kernels, thawed
  • 6 oz. Colby Jack cheese, grated, 2 cups
  • 2 Tbs. chopped fresh cilantro
  • 1 (15 oz.) pkg. wraps, such as Mission garden spinach and herb


  1. Preheat oven to 375°F. Coat 13″x9″ baking dish with cooking spray. In large nonstick skillet, heat oil over medium heat. Add onion, pepper and chili powder; cook, stirring often, until almost tender, 10 minutes. Remove from heat. Stir in turkey, ¼ cup enchilada sauce, beans, corn, 1 cup cheese and cilantro.  
  2. Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish seam side down; top with remaining enchilada sauce. Loosely cover dish with foil. Bake 30 minutes.  
  3. Uncover enchiladas; sprinkle with remaining 1 cup cheese.  Bake until cheese is melted, 5 minutes. If desired, serve topped with sour cream, cilantro and pimento.

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