Green Chili Enchiladas

Kyle Fugate


These enchiladas are a great way to use up your leftover Thanksgiving turkey. My family has come to expect them after every Thanksgiving. The soup, cheese and green chilis blend together to make a great flavor without being too spicy.

★★★★★ 1 vote
15 Min
30 Min


1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
2/3 c
evaporated milk
8 oz
velveeta cheese spread
3 to 4 c
shredded, cooked turkey
1/2 c
onion, diced
1 Tbsp
olive oil
8 oz
cheddar cheese, shredded
flour tortillas
1 can(s)
mild green chilis, chopped (4 ounces)


1Preheat oven to 350 degrees.
2Heat soups, milk and velveeta in pot until cheese is melted, stirring often.
3Add chilis and mix until evenly distributed.
4In a skillet, saute the chopped onions in olive oil until translucent.
5Add turkey and heat through.
6Add shredded cheddar and stir until melted.
7Fill each tortilla with 1 to 2 tablespoons of turkey mixture. Roll each up and place in a rectangle baking dish.
8Cover rolled tortillas with entire velveeta cheese sauce mixture.
9Cover pan with aluminum foil.
10Bake for 30 minutes and serve hot.

About this Recipe

Course/Dish: Turkey, Tacos & Burritos