Green Chile Turkey Enchiladas

By Executive Chef Dedric McGhee
Culinary Setting
Cooking Style
Cooked Turkey


3 tbsp unsalted butter

3 medium onions, small dice

1 tbsp minced fresh garlic

1/3 c flour


3/4 tsp ground cumin

1 tsp dried oregano leaves

1 tsp coriander powder

1-1/2 lbs canned chopped green chiles, with juices

Salt and freshly ground black pepper To taste

6 c (2 lbs) PULLED or COOKED TURKEY, shredded

1 c blended shredded Cheddar and Monterey Jack cheeses

1 c sour cream

36 (6-Inch) corn tortillas, slightly warmed

5 c blended shredded Cheddar and Monterey Jack cheeses, DIVIDED

Sour cream As needed

6 green onions, chopped

Chunky salsa As needed


Green Chile Mix

Heat butter in skillet; add onions and sauté until translucent. Add garlic and cook until it becomes aromatic. Add flour and cook for 1 minute.

Stir in poultry broth, cumin, oregano, coriander, green chiles and salt and pepper to taste. Simmer for 5 minutes at low heat.

Mix cooked/pulled turkey with 1 cup green chile mix, cheese mixture and sour cream. Mix just to combine.

Cover both mixtures, chill and hold for service.

Assembly and Service

Spray a hotel pan with cooking spray. Place 2 Tablespoons of filling in each tortilla and roll up. Place rolled tortillas, on the hotel pan, with seam-side down.

Arrange the enchiladas only 1 layer deep. Pour the reserved green chile mix on top the enchiladas and sprinkle with 4 cups cheese mixture.

Bake in a preheated 350°F oven 20-25 minutes or until hot and slightly bubbly.

Portion four enchiladas per plate. Garnish with remaining cheese mix. Serve with sour cream, green onions and salsa.