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


Add to Grocery List

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)

How to Make Green Chili Enchiladas


  • 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.

Printable Recipe Card

About Green Chili Enchiladas

Course/Dish: Turkey, Tacos & Burritos

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