“These Verde Ground Turkey Enchiladas are super simple to throw together and are packed with so much goodness…Because we’re using salsa verde in this recipe, the enchiladas will taste super fresh, zingy and bright.” – Meg’s Everyday Indulgence
1 tbsp olive oil
1 lb ground turkey
1/2 yellow onion, finely chopped
1 tsp kosher salt
2 tsp cumin
4 oz can green chiles, do not drain
1 c salsa verde, divided
Vegetable oil, for frying tortillas
12 corn tortillas
1 1/2 c shredded Monterey Jack cheese
Sour cream, optional
Preheat oven to 400°F. Heat a large skillet over medium heat. Add olive oil. Once hot, add ground turkey, onion, salt, cumin and green chiles with their juices. Break up with a wooden spoon and cook until no longer pink.
Spread 1/4 cup salsa verde in the bottom of a 13×9 baking dish. Set aside.
Line a plate with paper towels then set to the side. Heat a small skillet over medium heat. Add 1/4-inch of vegetable oil to the pan. Once oil is hot, add a corn tortilla and cook for 10 to 15 seconds per side. You want the tortillas to soften but not get crispy. Remove from the oil and place on the paper towel lined plate. Allow tortillas to cool slightly before handling.
Fill a tortilla with a few tablespoons of turkey filling. Roll the tortilla and place seam side down into the prepared baking dish. Repeat until you've used up all the tortillas and turkey. Sprinkle the enchiladas with the shredded Monterey Jack then drizzle with the remaining 3/4 cup salsa verde. Bake for 15 minutes.
Optional: top with sour cream and cilantro for serving.