Pavo Turkey Enchiladas Food

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TURKEY ENCHILADAS



Turkey enchiladas image

Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 11

1 tbsp sunflower oil
500g turkey mince (2% fat)
1 medium onion, finely chopped
1 yellow pepper, deseeded and thinly sliced
400g can chopped tomatoes
400g can red kidney beans in chilli sauce
1 tbsp fresh lime or lemon juice
2 heaped tbsp roughly chopped coriander, plus extra to garnish
6 regular or 8 mini flour tortillas
50g reduced-fat mature cheddar, coarsely grated
large mixed salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
  • Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
  • Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
  • Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.

Nutrition Facts : Calories 486 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium

TURKEY ENCHILADAS VERDES



Turkey Enchiladas Verdes image

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

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings.

Number Of Ingredients 14

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

Steps:

  • In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels., In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. , Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.

Nutrition Facts : Calories 350 calories, Fat 17g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

MEXICAN ENCHILADAS DE PAVO CON VERDE, TURKEY ENCHILADAS WITH GRE



Mexican Enchiladas De Pavo Con Verde, Turkey Enchiladas With Gre image

There has been a request for one person recipes, well here is one! Mind you you have to like it spicy for this one. Quick and easy and very tasty if you like the ingredients. Add some refried beans if you want.

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

oil
2 corn tortillas
3/4 cup cooked turkey, shredded
1/3 cup cheese (Whatever you like, use low cal or gooey or a raw type Mexican cheese)
1/2 cup lettuce, shredded
1 tomatoes, chopped
2 green onions, chopped
2 tablespoons sour cream
2 tablespoons guacamole (optional)
1/2 cup hot verde sauce (Posted on recipezaar, use less if you don't like it hot)

Steps:

  • Heat oil in a fry pan and soften the tortillas, Just takes a minute.
  • Drain tortillas on a paper towel.
  • Put half the turkey on one tortilla and top with half the cheese.
  • Fold the tortilla over the cheese and roll, place.
  • rolled tortilla, seam side down and place in an oven proof dish.
  • Repeat with secon enchilada.
  • Bake in an oven 350F degrees for about 15 minutes or until it is piping hot.
  • Remove from oven and cover the enchiladas with salsa verde, lettuce and tomatoes and green Onion.
  • If you would rather have the salsa hot add it to the enchiladas before baking and then add the lettuce tomatoes & green onion just before serving.
  • Garnish with sour cream and guacamole.
  • Serve it piping hot.

TURKEY ENCHILADAS



Turkey Enchiladas image

This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!

Provided by MaryMc

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups shredded roast turkey (smoked turkey is fabulous in this recipe!)
2 green onions, white and green parts, thinly sliced
3 tablespoons cream cheese, at room temperature
1 1/3 cups grated monterey jack cheese
2 (7 ounce) cans salsa verde (look for Herdez brand) or 1 (13 ounce) can tomatillos (look for Herdez brand)
2 -4 tablespoons canned chopped green jalapenos, drained
1/2 cup fresh cilantro leaves
2/3 cup heavy whipping cream
1/4 cup vegetable oil
8 corn tortillas

Steps:

  • Preheat the oven to 350 degree F.
  • In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
  • In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
  • Heat the oil in a heavy, 6-inch skillet over medium-high heat.
  • Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
  • Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
  • Repeat until all 8 tortillas are softened and drained.
  • Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
  • Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
  • Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.

Nutrition Facts : Calories 569.1, Fat 45.2, SaturatedFat 20.7, Cholesterol 99.8, Sodium 846.9, Carbohydrate 28.2, Fiber 3.8, Sugar 2.5, Protein 15.1

LEFTOVER TURKEY - ENCHILADAS



Leftover Turkey - Enchiladas image

What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.

Provided by Chuck_Roast

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 cups leftover cooked dark turkey meat, shredded
1/2 cup onion, finely diced (to taste)
4 -5 garlic cloves, fresh minced (to taste)
3 cups enchilada sauce, divided (recipezaar Texas Red Enchilada Sauce)
1 tablespoon chili powder
2 teaspoons ground cumin
2 -3 jalapeno peppers, chopped fine (optional)
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced (optional)
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (8 ounce) package cream cheese (any type will work)
8 -10 small flour tortillas, warmed (smaller size 6-8-inch)
1 (14 1/2 ounce) can diced tomatoes, undrained and diced
1 cup cheddar cheese, shredded (more if desired)
1 tablespoon olive oil

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.

PAVO (TURKEY) ENCHILADAS



Pavo (Turkey) Enchiladas image

Make and share this Pavo (Turkey) Enchiladas recipe from Food.com.

Provided by Sierra Silver

Categories     One Dish Meal

Time 1h20m

Yield 8 tortillas, 8 serving(s)

Number Of Ingredients 9

1 cup cooked turkey
1 (10 ounce) can Ro-Tel tomatoes
1 medium bell pepper, finely chopped
1 large onion, finely chopped
1 (14 ounce) can pinto beans
1 tablespoon salt
1 1/2 teaspoons ground cumin
8 (10 inch) flour tortillas
10 ounces shredded cheese

Steps:

  • In large saucepan, combine all ingredients except the tortillas and cheese.
  • Bring to a boil, reduce to simmer, and simmer 10 minutes or until onions are soft.
  • Once simmered, spoon mixture (using a slotted spoon) onto tortillas; roll into enchiladas by folding two sides over and then rolling.
  • Line in greased 13 x 9 inch pan.
  • Spoon remaining liquid over top.
  • Bake, covered, at 350 F for 45 minutes; uncover and top with cheese, and bake an additional 5 minutes.
  • Let stand five minutes before serving.

Nutrition Facts : Calories 453.3, Fat 15.4, SaturatedFat 7.1, Cholesterol 36, Sodium 1816.1, Carbohydrate 55.8, Fiber 7.2, Sugar 2.7, Protein 22.9

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