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Turkey Enchiladas

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 -8 servings 1x


These Turkey Enchiladas are absolutely delicious, and they’re the perfect way to use up leftover turkey.


  • 2 cups salsa verde
  • 2 avocados, peeled, pitted and diced*
  • half a medium red onion, diced
  • 8 Old El Paso large (burrito-sized) flour tortillas
  • 3 cups cooked, roughly-chopped turkey
  • 3 cups shredded Mexican cheese
  • 1 (14-ounce) can Great Northern beans
  • ½ cup chopped fresh cilantro leaves


  1. Preheat oven to 350°F.  Spray a large 9×13-inch baking dish with cooking spray.  Then spread ⅓ cup salsa verde evenly along the bottom of the dish.  Set aside.
  2. Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.
  3. Lay a flour tortilla out a workspace.  Spread 2 tablespoons salsa verde all over the surface of the tortilla.  Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans.  (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.)  Fold the tortilla over to seal it, then transfer the enchilada to the pan.  Repeat with the remaining tortillas until all 8 enchiladas are in the pan.  You may need to squish them together a bit to make room.
  4. Spread the remaining salsa verde on top of the enchiladas.  Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.
  5. Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves.  Serve immediately.