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
  • 12
    flour tortillas
  • 1 can(s)
    mild green chilis, chopped (4 ounces)

How to Make Green Chili Enchiladas


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

Printable Recipe Card

About Green Chili Enchiladas

Course/Dish: Turkey, Tacos & Burritos

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