Green Chili Turkey Enchiladas

Green Chili Turkey Enchiladas


For the Filling:
  • 250g cooked turkey meat, shredded (2 cups)
  • 1 tsp Mexican seasoning blend
  • 1 TBS garlic powder
  • salt and black pepper to taste
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 2 TBS butter
  • 1 large onion, peeled and minced
  • 2 jalapeno peppers, trimmed, deseeded and minced
  • 230g cream cheese, cut into bits (8 ounces)
You will also need:
  • 8 (6-inch) soft flour tortillas
  • 2 (380g) jar of green enchilada sauce (4cups)
  • 230g grated Jack cheese (8 ounces) divided


  1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a rectangular baking dish large enough to hold all of your enchiladas. Set aside.
  2. Heat the butter in a skillet. Add the onion and jalapeno peppers. Cook and stir over medium heat until the onion has turned translucent. Add the shredded turkey, garlic powder, Mexican seasoning blend, paprika, chili powder, ground cumin and salt and black pepper to taste. Heat through, stirring occasionally. Add the cream cheese and stir to melt. Remove from the heat.
  3. Pour about 1/2 of one jar of enchilada sauce in the bottom of the baking dish.Working with one tortilla at a time, spoon 1/8th of the turkey mixture down the centre of the tortilla. Sprinkle with 1 TBS of the cheese. Roll up tightly and place into the baking dish, seam side down. Repeat until all have been filled. Pour the remaining enchilada sauce over top evenly. (You may not need it all.) Sprinkle with the remainder of the Jack cheese.
  4. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, some 30 to 35 minutes. Serve hot.

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