These Green Enchiladas are a fresh, flavorful twist for your next dinner or fiesta. Filled with seasoned ground turkey, sweet corn and roasted poblano pepper, they’re rolled in soft tortillas, drenched in vibrant green enchilada sauce and finished with melted cheese and a scattering of cilantro. The filling comes together quickly, making this an easy weeknight meal that still feels special.
Why you’ll love this recipe
- Bright, homemade-style green enchilada sauce gives these enchiladas a lively, tangy flavor that contrasts beautifully with the savory turkey filling.
- The filling cooks fast and can be made ahead, so assembly and baking are quick when it’s time to eat.
- Flexible and family-friendly: swap proteins, change the vegetables, or use gluten-free tortillas and dairy-free cheese to suit dietary needs.
- These enchiladas freeze and reheat well, making them a great choice for meal prep.
Recipe ingredients
The ingredients below create a balanced, slightly spicy green enchilada with a tender turkey filling. Adjust seasoning and add-ins to taste.
Ingredient notes
- Ground turkey: Lean and flavorful, it pairs well with green sauce. Substitute ground chicken, shredded chicken or pork if preferred.
- Green enchilada sauce: Homemade tomatillo-based sauce is bright and tangy; canned or store-bought green sauce also works.
- Tortillas: This recipe uses 7″ tortillas. Smaller or larger tortillas will change the number of enchiladas you get.
- Poblano and corn: Poblanos add mild heat and a subtle smoky flavor; corn adds sweetness and texture. Swap in bell pepper, zucchini or black beans if you like.
- Cheese: Any melty cheese works — use a Mexican blend, cheddar, Monterey Jack, or omit for dairy-free.
How to make green enchiladas
This recipe is straightforward: prepare the filling, fill and roll the tortillas, top with sauce and cheese, then bake until bubbly. You can make the filling a day or two ahead and the sauce a week ahead or freeze it for longer storage.
- Preheat the oven to 350°F and spray a 9×13″ baking dish with cooking spray. Spread 1/2 cup of green enchilada sauce over the bottom of the dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb. ground turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper and break it up with a spoon. Cook about 3 minutes.
- Add 1 small chopped onion and cook 4–5 minutes until softened. Stir in 3 cloves minced garlic and 2 teaspoons ground cumin and cook for 30 seconds.
- Add 1 chopped poblano pepper and 1 cup corn (fresh or frozen) and sauté 1–2 minutes until softened. Remove from heat and stir in 1/2 cup green enchilada sauce to help bind the filling.
- If tortillas are stiff, warm them briefly to make them pliable. Divide the filling among 8 tortillas, roll them seam-side down into the prepared dish.
- Pour the remaining sauce over the rolled enchiladas, sprinkle with 1 cup grated cheese, and bake 20–25 minutes until cheese is melted and bubbling. Top with chopped cilantro and sliced jalapeño if desired.
Recipe FAQs
Red sauce is typically made from dried red chiles and has a deep, smoky and sometimes spicy profile. Green sauce uses tomatillos, cilantro and green chiles (like poblano or jalapeño), giving it a brighter, tangier flavor.
What proteins are best in green enchiladas?
Shredded chicken is traditional, but ground turkey or chicken, pulled pork and even roasted vegetables or beans make excellent fillings.
Serving suggestions
- Top with a dollop of sour cream or Greek yogurt and a spoonful of pico de gallo.
- Serve with a crisp green salad to balance the richness.
- Pair with Mexican-style rice and seasoned black beans for a complete meal.
Recipe notes
- Pro tip: Adding 1/2 cup enchilada sauce to the filling helps it hold together while rolling. You can also fold in 1/2 cup sour cream or Greek yogurt for extra creaminess and tang.
- Make the filling 1–2 days ahead for faster assembly. The sauce keeps up to a week in the fridge or can be frozen for several months.
- Leftovers store in the refrigerator for up to 3 days and reheat well in the oven or microwave.
More Mexican recipes you’ll love
- Fish taco bowls
- Grilled fish tacos
- Ground beef enchilada casserole
- Mango avocado salsa
- Mexican corn salad
- Cheesy Mexican rice skillet
- Tomatillo salsa
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Green Enchiladas with Ground Turkey
Servings: 8 | Prep: 15 mins | Cook: 20 mins | Total: 35 mins
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground turkey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 poblano pepper, chopped
- 1 cup corn (fresh or frozen)
- 8 7″ tortillas (flour, corn, or blend)
- 3 cups green enchilada sauce (about two 15 oz cans if using store-bought)
- 1 cup grated cheese
- Chopped cilantro and sliced jalapeño, for garnish (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×13″ dish with cooking spray and spread 1/2 cup green enchilada sauce over the bottom.
- Heat oil in a large skillet over medium heat. Add ground turkey, salt and pepper and cook, breaking up meat, about 3 minutes.
- Add onion and cook 4–5 minutes until softened. Stir in garlic and cumin and cook 30 seconds.
- Add poblano and corn and cook 1–2 minutes. Remove from heat and stir in 1/2 cup enchilada sauce to bind the filling.
- Warm tortillas if needed. Divide filling among tortillas, roll seam-side down into the baking dish.
- Pour remaining sauce over enchiladas, sprinkle with cheese and bake 20–25 minutes until cheese melts. Garnish with cilantro and jalapeño and serve.
Notes
- To make rolling easier, add sauce or a little sour cream to the filling.
- Swap proteins or use gluten-free tortillas and dairy-free cheese as needed.
- Store leftovers up to 3 days in the refrigerator.
Nutrition (per enchilada)
Calories: 290 kcal • Carbohydrates: 28 g • Protein: 22 g • Fat: 10 g • Sodium: 1272 mg
Nutrition is an estimate and intended for informational purposes only.