Sour Cream Turkey Enchiladas Food

TURKEY ENCHILADAS WITH CREAMY SAUCE

Steps:

• In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

CHICKEN OR TURKEY ENCHILADAS WITH SOUR CREAM

Steps:

• In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
• Heat oil in an 8-to 10inch frying pan over low heat.
• Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
• Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
• Pour salsa evenly over top.
• Bake in a 350 degree oven until heated through, about 20 minutes.
• If desired sprinkle with more shredded cheese over hot enchiladas before serving.

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 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.

CREAMY TURKEY ENCHILADAS

Steps:

• In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
• Dice 2 cups of turkey into small pieces. Set aside.
• In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
• In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
• ASSEMBLING AND COOKING:.
• Preheat oven to 350 degrees F.
• In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
• Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
• Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
• Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional).
• Cook's Notes:.
• "Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)".

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
• Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
• Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

TURKEY ENCHILADAS VERDES

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.

TURKEY ENCHILADAS

Steps:

• In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.