Hearty Turkey Enchilada Casserole Food

EASY TURKEY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Lightly coat a 9 x 13-inch baking dish with olive oil.
• Pour 1 cup enchilada sauce in the bottom of the baking dish and spread evenly.
• Add a layer of 4 tortillas to the top of the sauce.
• Sprinkle 1 cup pinto beans and 1/2 cup corn and distribute evenly over the tortillas.
• Add 1/2 of the cooked ground turkey meat and 1/2 cup cheese to the top of the beans and corn.
• Repeat with another layer of tortillas, sauce, beans and corn, turkey and cheese.
• Add a final layer of tortillas. Spread the remaining sauce over the tortillas. Sprinkle the cheese to the top of the sauce.
• Cover the pan with aluminum foil, then bake for 20 minutes.
• Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas with chopped tomato, sliced green onion, slivered purple onion and olives.
• Return to oven and bake for another 10 minutes.
• Cool for about 10 minutes before serving. Garnish with chopped cilantro.
• Add the olive oil (or canola oil) to a large pot.
• Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly.
• Stir in the chili powder, cumin and oregano.
• Add the crushed tomatoes, tomato sauce and chicken broth.
• Blend well and bring the sauce to a simmer.
• Lower the heat and cook for about 5 to 7 minutes or until the sauce has slightly thickened.Season the sauce with additional salt and pepper to taste.

HEARTY TURKEY ENCHILADA CASSEROLE

Steps:

• In a large skillet over medium heat, cook the turkey, onions and garlic in 1 tablespoon oil until no longer pink; drain. Sprinkle with the flour, chili powder, seasoned salt and pepper. Add water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until reduced. , In another skillet, fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut nine tortillas in half. Place cut edge of one tortilla against each short side of a greased 11x7-in. baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place a whole tortilla in center., Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Top with remaining tortillas and meat sauce. , Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with salsa.

TURKEY ENCHILADA CASSEROLE

Steps:

• In a large saute pan, cook turkey, onion, bell pepper, garlic, oregano, and cumin in oil until the vegetables are soft. Stir in 1 cup enchilada sauce. Taste for seasoning and add salt if needed. Cut tortillas in half. Layer 1/4 of the tortillas on the bottom of the casserole, then 1/4 of the cheese, 1/3 of the turkey mixture, 1/4 of the remaining enchilada sauce. Repeat these layers two more times, then finish off with the rest of the tortillas, sauce and cheese. Preheat oven to 425°. Bake until cheese is melted and casserole is hot in the center, about 20 minutes.

TURKEY ENCHILADA CASSEROLE

Steps:

• In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

TURKEY CLUB ENCHILADA CASSEROLE

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
• Mix sour cream, flour and garlic powder until blended.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
• Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.

TURKEY (OR BEEF) ENCHILADA CASSEROLE

Steps:

• In a large saucepan coated with nonstick cooking spray, cook the turkey (or beef), green pepper, onion, and garlic over medium heat until meat is no longer pink.
• Stir in the beans, salsa, tomato sauce, stewed tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
• Spread 1 cup meat sauce into a 13x9 inch baking dish coated with nonstick cooking spray. Top with six tortillas, covering the sauce.
• Spread half of the remaining meat sauce onto tortillas; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
• Cover and bake at 350 for 20 minutes.
• Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

HEARTY TURKEY CASSEROLE

Steps:

• Cook macaroni according to package directions; drain and place in a large bowl.
• Add the remaining ingredients; mix well.
• Transfer to a greased 13x9 baking dish.
• Bake, uncovered, at 350 for 35-40 minute or until bubbly.

TURKEY CREAM CHEESE ENCHILADAS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans.
• Heat the butter and olive oil in a large skillet over medium heat. Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant, about 5 more minutes.
• Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
• Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
• Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
• To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
• Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. Let stand about 10 minutes to rest before serving.

CHEESY TURKEY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350ºF.
• Spread 1/2 cup enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Combine 1/2 cup of the remaining enchilada sauce, turkey, 1/2 cup cheese and 1/4 cup onions. Spoon 1/4 cup turkey mixture down center of each tortilla; roll up.
• Place, seam sides down, in prepared dish; top with remaining sauce and cheese. Cover.
• Bake 30 min. or until cheese is melted, uncovering for the last 5 min. Meanwhile, combine tomatoes, remaining onions, cilantro and dressing.
• Top enchiladas with tomato mixture before serving.