Green Chile-Turkey Enchiladas

Green Chile-Turkey Enchiladas

Turn leftover turkey into a Mexican fiesta! These enchiladas can be assembled in 15 minutes before baking.

Prep Time



Total Time






cup sour cream ranch dip
tablespoons Gold Medal® all-purpose flour
cups diced cooked turkey
cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
can (4.5 oz) Old El Paso® chopped green chiles, undrained
can (10 oz) Old El Paso® mild enchilada sauce
package (11.5 oz) Old El Paso® flour tortillas for burritos (8 inch)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
  2. Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
  3. Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use regular sour cream instead of the sour cream ranch dip, if you like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 930mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 21g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.