Turkey enchiladas verdes
50 min · 53 g protein · 508 cals / serving
Leftover turkey gets a second life in a bright green tomatillo sauce: corn tortillas rolled around turkey, zucchini, spinach and onion bound with salsa verde and Greek yogurt, then baked under more sauce and a bubbling layer of Monterey Jack. Finished with cilantro, red onion and a squeeze of lime.
Ingredients
Filling
- 3/4 tsp olive oil
- 1 medium onion, finely chopped
- 1 large zucchini, diced small
- 2 cloves garlic, finely chopped
- 1 tsp ground cumin
- 5 cups baby spinach
- 1 lb 2 oz turkey breast, roasted, leftover roast turkey, shredded
- 3/4 cup + 1 tbsp nonfat Greek yogurt
- 2 cups (16 oz jar) salsa verde, divided
- 12 tortillas (6-inch) corn tortilla
- 1/3 cup Monterey jack cheese, finely grated
To serve
- a handful fresh cilantro, chopped
- 2 tbsp red onions, finely diced
- 1/2 lime lime juice, plus wedges to serve
Filling
- 1 pinch salt
Steps
- Heat the oven to 400°F. Warm the oil in a large frying pan over medium heat and cook the onion and zucchini for 6–7 minutes until soft and lightly golden. Add the garlic and cumin for 30 seconds, then the spinach, and stir until it has wilted. Take off the heat.
- Stir the turkey, yogurt, salt and 1/2 cup of the salsa verde into the pan until everything is coated and creamy. Spread another 1/2 cup of salsa over the bottom of a 23 × 33 cm (9 × 13 inch) baking dish.
- Wrap the tortillas in a damp paper towel and microwave for 45–60 seconds until soft and pliable (cold corn tortillas crack when rolled). Spoon a twelfth of the filling along each one, roll it up and lay it seam-side down in the dish.
- Pour the rest of the salsa over the enchiladas, making sure the ends are covered so they do not dry out, and scatter the cheese over the top. Bake uncovered for 18–20 minutes, until the sauce bubbles at the edges, the cheese is melted and golden in spots and the filling is piping hot (165°F in the centre).
- Rest for 5 minutes, then scatter with cilantro and red onion, squeeze over the lime and serve three enchiladas per person with lime wedges.
Good to know
Store-bought salsa verde or homemade?
A jar is what makes this a 20-minute job, and most are tomatillo, chilli and onion with little else. For homemade, roast 500 g tomatillos, a jalapeño, half an onion and 2 garlic cloves under the grill until charred, then blend with cilantro, lime and salt.
Can I make them cheesier?
Use three times the cheese, 1 cup, for a thick gooey layer, at about 63 instead of 67.
Can I assemble them ahead?
Make the filling and keep it in the fridge up to 2 days, but roll and sauce the enchiladas just before baking; assembled hours ahead, corn tortillas go soft and fall apart.
Alternatives
Per
- Calories
- 108
- Protein
- (43%)
- 11 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (39%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 294 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2033 kcal goes into the pot and 2120 g of ingredients comes out as about 1886 g of food: 108 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.