Leftover Turkey Or Chicken Enchiladas Food

LEFTOVER TURKEY - ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
• Add Tomatoes, seasonings, Stir to combine.
• Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
• Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
• In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
• Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
• Pour remaining Enchilada sauce over the top of the tortillas.
• Sprinkle cheese over the top.
• Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
• Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
• Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

LEFTOVER TURKEY ENCHILADAS

Steps:

• Preheat oven to 375°.
• In a small bowl combine chile powder, paprika, cumin, onion powder, oregano, salt, and pepper.* (1 tsp chile powder, 1 tsp paprika, 1 tsp cumin, 1 tsp onion powder, 1 tsp oregano, 1 tsp salt, ¼ tsp pepper)
• In a large bowl combine shredded turkey, sour cream, drained green chile, 1 ½ cups mozzarella cheese, 1 ½ cups jack cheese, and taco seasoning. (3 cups shredded turkey, 1 cup sour cream, 1 cup green chile)
• Place enchilada sauce in a microwave safe bowl and microwave for 1 minute. You just want it to be warm. (28 oz can of green enchilada sauce)
• Dip a corn tortilla in the warmed enchilada sauce, then place a heaping spoonful of the turkey mixture into the center of the tortilla and roll up. Place in a 9x13 baking dish and repeat with the remaining tortillas. (12 corn tortillas)
• Once all the tortillas are used, pour the remaining enchilada sauce over the rolled enchiladas, and sprinkle with the remaining cheese. (1 cup mozzarella cheese, 1 cup jack cheese)
• Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small bowl, combine the cheese, onion, and black olives.
• In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
• Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
• Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

LEFTOVER TURKEY ENCHILADAS

Steps:

• Preheat oven to 400°F. Lightly grease a 9x13 pan.
• Heat oill in a small pan. Cook onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.
• Place ½ cup enchilada sauce in the bottom of the prepared pan.
• Spread 1 tablespoon on each tortilla. Top each with ¼ cup of the turkey mixture, 2 tablespoons cheese, and the pepper mixture. Roll up and place in the pan.
• Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
• Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.

LEFTOVER TURKEY OR CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
• Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
• Roll the tortilla up and place seam side down into a lightly greased baking pan.
• Top with extra cheese and salsa if desired.
• Baked until heated through, about 15-20 minutes.

LEFTOVER CHICKEN/TURKEY ENCHILADAS WITH BLACK BEANS

Steps:

• Mix together the onion, peppers, garlic, cumin and chicken/turkey.
• Lay out the tortillas flat & open.
• Distribute the mixed vegggies evenly down the center of the four tortillas .
• Place a couple of tbsp of the salsa over the veggies.
• Add a tbsp or so of the cheese.
• Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
• Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
• Place the black beans around the edges of the casserole (around the tortillas).
• Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
• Sprinkle the remaining cheese over all.
• Add the sour cream.
• Cover with foil and bake for 20 minutes in a 375 oven.
• Remove foil and let the chesse get golden.
• Serve nice and HOT.

CONTEST-WINNING TURKEY ENCHILADAS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

CHICKEN OR TURKEY ENCHILADAS

Steps:

• In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
• In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
• water, cumin, pepper, and salt.
• Stir in the cooked onion and chicken.
• Wrap the tortillas in foil.
• Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
• Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
• For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
• Place the tortilla, seam side down, in the baking dish.
• Repeat with the remaining filling and tortillas.
• For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
• Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
• Sprinkle with the cheese.
• Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
• Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
• NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
• I either saute these or grill them until no longer pink.
• I shred the meat and proceed as usual with the recipe.
• The time to make does not include this step.

LEFTOVER TURKEY OR CHICKEN CASSEROLE

Steps:

• Mix all ingredients together and place them in a casserole dish.
• Cover with crushed potato chips and sprinkle with paprika.
• Bake uncovered at 350ºF. for about 30 minutes or until heated through and chips are lighty brown.
• Serve with noodles and a salad.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.