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5 from 2 votes

Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas)

At the request of our amigos at Avocados from Mexico, we’d like to share a family favorite, mom’s enchiladas verdes, (green enchiladas). But instead of using chicken, why not use leftover shredded pavo (turkey) and add a  side of sliced buttery, melt-in-your-mouth avocados.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 to 6 servings
Calories: 1104.79kcal

Ingredients

  • 12 Anaheim long green chile peppers
  • 2 tablespoons flour
  • 1 quart Suero de Sal whey or buttermilk can be used as a substitute, divided
  • ½ cup canola oil diced
  • 1 white onion
  • 12 to18 corn tortillas preferably white corn
  • 1 pound shredded turkey or rotisserie chicken
  • 1 ½ cups white shredded cheese Monterrey Jack, Azadero or Muenster
  • ¼ cup queso fresco crumbled
  • ½ cup crema Mexicana or sour cream for sauce and topping
  • salt to taste
  • water if needed
  • 2 to 3 ripe avocados from Mexico pitted and sliced

Instructions

Roast Chile Peppers:

  • Preheat broiler. Select firm, meaty peppers without wrinkles for roasting.
  • Rinse thoroughly.
  • Place peppers evenly in a single layer on a foil-lined cookie sheet.
  • Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
  • Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off the blackened skin, and discard the stem.

Sauce:

  • In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
  • Pour mixture into a medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

Stacked Style:

  • Fry tortillas in hot oil until softened.
  • Drain on paper towels.
  • Soften tortillas by soaking in sauce one at a time.
  • Place softened tortillas on individual serving plates. Layer with shredded turkey, onion, and cheese. Repeat process for a total of 3 to 4 tortillas for each serving.
  • Serve with slices of avocados. Sabroso!

Oven Style:

  • Preheat oven to 350 degrees F.
  • Fry tortillas in hot oil just until softened. Drain on paper towels.
  • Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
  • Fill each tortilla with shredded turkey, onion, and cheese. Roll tortilla with filling, placing seam side down in the baking dish.
  • Pour 2 cups of the sauce over enchiladas. Sprinkle with more cheese and bake until warm, about 15 minutes. Serve with a dollop of crema Mexicana or sour cream and slices of avocados.

Notes

  • When shopping for your ingredients to make the enchiladas do not forget to pick up several Mexican avocados to garnish your plate or as a light side.
  • Feel free to use leftover rotisserie chicken instead of turkey! 

Nutrition

Calories: 1104.79kcal | Carbohydrates: 113.6g | Protein: 43.59g | Fat: 56.41g | Saturated Fat: 17.41g | Cholesterol: 115.9mg | Sodium: 1052.97mg | Potassium: 1155.32mg | Fiber: 25.13g | Sugar: 10.41g | Vitamin A: 758.25IU | Vitamin C: 32.5mg | Calcium: 576.09mg | Iron: 4.23mg