Turkey Enchiladas Verdes Recipe: How to Make It

Name: Turkey Enchiladas Verdes Recipe: How to Make It
Ingredients: 32 corn tortillas (6 inches); 1/3 cup plus 1 tablespoon canola oil, divided; 1 medium onion, chopped; 3 cups cubed cooked turkey; 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained; 1 tablespoon chopped pickled jalapeno slices; 1 envelope taco seasoning; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 3 cans (10 ounces each) green enchilada sauce; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 3 cups shredded Monterey Jack cheese, divided; Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices

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Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas

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Ingredients

32 corn tortillas (6 inches)
1/3 cup plus 1 tablespoon canola oil, divided
1 medium onion, chopped
3 cups cubed cooked turkey
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tablespoon chopped pickled jalapeno slices
1 envelope taco seasoning
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cans (10 ounces each) green enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded Monterey Jack cheese, divided
Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices