Turkey and green chile enchiladas from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • anya_sf on February 13, 2025

    I made approximately 1/2 recipe but with the full amount of corn and had enough filling for 8 tortillas. Used about 14 oz salsa verde. Didn't bother brushing the tortillas with oil, just microwaved them. Very good for a relatively quick and easy meal.

  • twoyolks on November 29, 2015

    The quality of these enchiladas come down to the quality of the canned enchilada sauce. Unfortunately, the canned sauce we used wasn't all that great so the enchiladas were only mediocre. I did like the corn in the filling which added some nice sweetness and crunch.

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