Green Enchiladas are complete with a ground turkey filling, flavorful green enchilada sauce and plenty of cheese. The filling and sauce may be made in advance to make this an easy dinner recipe that the entire family will love!
chopped cilantro and jalapeno, for garnishoptional
Instructions
Preheat the oven to 350 degrees and spray a 9x13" baking dish with cooking spray. Spread 1/2 cup of the green enchilada sauce over the bottom of the dish and set aside.
3 cups green enchilada sauce
Heat the oil in a large skillet over medium heat. Add the ground turkey, salt and pepper to the pan, then break the turkey up into chunks with a wooden spoon and cook for 3 minutes. Add the onion to the pan and cook for 4-5 minutes more or until softened. Add the garlic and cumin to the pan and cook for 30 seconds more. Add the poblano pepper and corn to the pan and cook for 1-2 minutes until softened. Remove the skillet from heat and stir in 1/2 cup of enchilada sauce. This will help hold the filling together for rolling.
If the tortillas are not pliable, heat for 10-15 seconds in the microwave. Place the tortillas on a work surface and divide the ground turkey filling evenly between them.
8 7" tortillas
Roll the enchiladas and place seam side down in the prepared baking dish. Pour the remaining sauce over the tortillas, then sprinkle the cheese evenly over the top. Bake for 20-25 minutes or until the cheese has melted. Top with chopped and cilantro and sliced jalapeño if desired. Enjoy!
1 cup grated cheese, chopped cilantro and jalapeno, for garnish
Notes
Pro tip: The ground turkey filling can make the rolling process a bit tedious, which is why I've added 1/2 cup enchilada sauce to the filling. You can also add 1/2 cup or so of sour cream or Greek yogurt into the filling to thicken it even further, and it also adds richness and a bit of tang.
Make the filling 1-2 days in advance. The sauce can also be made up to a week in advance or frozen for up to 3 months.
Sub the ground turkey with ground chicken, shredded chicken or pork carnitas if desired.
Use gluten-free tortillas to make this recipe gluten-free, and omit the cheese to make them dairy-free.
Store green enchiladas in the refrigerator for up to 3 days.