Creamy Cheesy Turkey Enchiladas

Why cook an extra big turkey for Thanksgiving or the holidays? Lots of leftovers!

Here’s one of the best ways I can think of to use some of that leftover turkey—creamy cheesy turkey enchiladas—flour tortillas filled with chopped cooked turkey, mashed sweet potatoes, and cream cheese, and then smothered in a creamy salsa verde sauce, sprinkled with shredded Jack and baked until bubbly.

Crazy good! As in I don’t want to share any of it good. As in if I have to share it I better make a double batch good. Which means we’ll need a bigger turkey.

Green chiles and cream pair beautifully together, because the cream moderates the heat of the chiles, helping you to better taste the flavor of the chiles. (See our roasted poblanos in cream sauce.)

So, even though this type of cream-based enchilada is more Tex-Mex than Mex, it incorporates classic Mexican flavors. The green chiles in the salsa verde play well with the cream, and the tangy tomatillos of the salsa verde help cut through the richness of the sauce.

Creamy Cheesy Turkey Enchiladas Recipe

Ingredients

• 1 Tbsp butter
• 1 cup finely diced onion
• 1/2 teaspoon ground cumin
• 4 ounces cream cheese, room temperature
• 3/4 cup cooked sweet potato (can sub cooked carrots, squash, or pumpkin)
• 2 1/2 cups chopped cooked turkey meat
• 1 teaspoon kosher salt
• 1 cup heavy cream
• 1 cup prepared tomatillo salsa verde
• 1 1/2 cups grated Monterey Jack cheese
• 8-10 flour tortillas, about 8-inches wide
• 1/3 cup sliced black olives
• 2 Tbsp sliced green onions, including greens

Equipment needed

• A 9x13-inch casserole dish

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