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Easy Creamy Turkey Enchiladas
Easy Creamy Turkey Enchiladas
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Turkey and sweet potato enchiladas in creamy salsa verde sauce. Cheesy, satisfying, and perfect for using up leftovers. Delicious!
Ingredients:
  • 1 tablespoon butter
  • 1 cup finely diced onion
  • 1/2 teaspoon ground cumin
  • 4 ounces cream cheese, room temperature
  • 3/4 cup cooked sweet potato (can sub cooked carrots, squash, or pumpkin)
  • 2 1/2 cups chopped cooked turkey meat
  • 1 teaspoon kosher salt
  • 1 cup heavy cream
  • 1 cup prepared tomatillo salsa verde
  • 1 1/2 cups grated Monterey Jack cheese
  • 8 to 10 (8-inch) flour tortillas
  • 1/3 cup sliced black olives
  • 2 tablespoons sliced green onions, including greens
Instructions:
  • In a small saucepan over medium-high heat, melt butter. Sauté finely diced onion until golden and lightly browned. Stir in ground cumin and cook for another minute. Remove from heat and allow to cool.
  • Combine cream cheese, sweet potato, cooked chopped turkey, cooked onions, and a teaspoon of salt in a medium bowl using your hands. Make sure your hands are clean before mixing.
  • Preheat the oven to 350°F and generously butter the inside of a 9- x13-inch casserole dish.
  • Fill each flour tortilla with 1/4- to 1/3-cup of the filling mixture and roll them up tightly before placing them seam-side down in the casserole dish to fill it up.
  • Combine the cream, salsa, and cheese: Drizzle heavy cream over the enchiladas in the dish. Spread a cup of tomatillo salsa on top and sprinkle with grated jack cheese.
  • Simply bake at 350°F until the cheese is gooey and the enchiladas are hot, for about 25 minutes.
  • Garnish with olives and green onions: Take out from oven and sprinkle with sliced black olives and chopped green onions. Serve right away.

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