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A blue casserole dish full of creamy green chile turkey enchiladas, next to a decorative plate of garnishes, including lime wedges, sliced white onions, cilantro, and a ramekin of salsa verde.

Creamy Green Chile Turkey Enchiladas

Creamy Green Chile Turkey Enchiladas are a delicious way to use up your roast turkey or chicken leftovers. Assembling the enchiladas is a fun activity with kids, or with your "Friendsgiving" or holiday dinner guests. You can make the cream sauce in advance to simplify your workflow at dinnertime!
Course Entree
Cuisine Mexican
Keyword creamy enchiladas, enchiladas, leftovers recipe, thanksgiving leftovers, turkey enchiladas
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 –6



  • 4 tbsp butter
  • 1/2 cup shallot finely minced
  • 4 tbsp all-purpose flour
  • 2 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 cup roasted green chiles divided; well drained and finely chopped (see Recipe Note #1)
  • 1/4 tsp kosher salt (or to taste)
  • 1/8 tsp ground black pepper
  • 2.5 cups hot turkey stock (see Recipe Note #2)
  • 3 tbsp sour cream


  • 2 cups roasted turkey shredded (or use roast chicken)
  • 3/4 cup cotija cheese grated
  • 2 cups quesadilla cheese shredded (you can also use Monterey Jack cheese or a mix)
  • 1/4 tsp kosher salt
  • 1/8 tsp ground pepper
  • 12 corn tortillas


  • thinly sliced white onion or scallions
  • chopped cilantro
  • shredded lettuce
  • salsa verde
  • sour cream or Mexican crema
  • lime wedges for squeezing


FOR THE GREEN CHILE CREAM SAUCE (this can be made a day in advance!)

  • Melt the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and sauté until translucent and softened, 5–7 minutes. 
  • Mix the flour into the butter and shallots, stirring continuously. Cook for 1 minute, then mix in the 1/2 cup of the chiles, oregano, cumin, salt, and pepper. Slowly add the stock, whisking constantly. When the sauce begins to simmer, reduce heat to low. Simmer gently until thickened, about 10 minutes. 
  • Place the sour cream in a small bowl: temper it by slowly mixing in 1/4 cup of the simmering sauce. Stir the mixture into the sauce in the pan. The finished sauce should be fairly thick. See Recipe Note #4 for work-ahead. 


  • Preheat the oven to 400º. Mix the cheeses in a bowl; combine the turkey, 1/2 of the cheese mixture, salt, pepper, and the remaining chiles in a mixing bowl. 
  • Pour 1 cup of the cream sauce into the bottom of a ~9x13" baking dish and spread evenly across the bottom.
  • Wrap the tortillas in paper toweling and microwave for 20 seconds on high to soften. 
  • Dip one side of a corn tortilla into the remaining cream sauce. Set the tortilla onto a cutting board, sauced-side-up. Add 3 tbsp of filling down the center of the tortilla, leaving 1/4" of space between the filling and the top and bottom edges of the tortilla. Roll the filling up inside the tortilla like a burrito (there's no need to fold the ends over). Gently place into the baking dish. Repeat with the remaining tortillas. [To serve the enchiladas casserole-style, see Recipe Note #3]
  • When all of the enchiladas are rolled, spoon the remaining sauce over the top and sprinkle with the remaining cheese. 
  • Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue baking until the top of the enchiladas is golden and the sauce is bubbling.
  • Serve immediately with the garnishes of your choice.


  1. I love Hatch green chiles, if you can find them. Go for mild to medium heat, based on your level of heat tolerance. If you're concerned, start with a tablespoon of the chiles and adjust to taste. Even if the chiles are pre-chopped, I chop them even finer for a smoother sauce.
  2. This is a great time to have freshly-made turkey stock on hand, like my Crockpot Turkey Stock. If you don't have any available, just use your favorite chicken broth. 
  3. You can serve these enchiladas casserole style: sauce both sides of 6 corn tortillas and arrange across the bottom of a 9 x 13" casserole dish. Spread the filling in an even layer to cover the tortillas. Top with 6 more corn tortillas (sauced on both sides). Cover with more sauce and sprinkle cheese on top. Bake as with the rolled enchiladas.
  4. The sauce can be refrigerated in an airtight, microwaveable container and reheated if you're working ahead (to reheat, microwave at 50% power until warm, stirring every 2 minutes). 
  5. Reference the preparation collage in the post above for assembly technique! 
  6. Any leftover filling can be frozen for up to 2 months for an easy meal down the road!