Super Turkey Enchiladas Food

HEALTHIER TURKEY ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
• Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
• Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

TURKEY ENCHILADAS

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.

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.

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.

TURKEY ENCHILADAS

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 with 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 enchilada 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.

SUPER TURKEY ENCHILADAS

Steps:

• 1. Combine turkey, onion and 1/2 cup cheese and set aside.
• 2. Combine soups and sauce.
• 3. Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up).
• 4. Top each with a heaping tablespoon turkey mixture, roll up and place seam side down in 13x9 inch baking dish.
• 5. Pour sauce over and top with 1 cup cheese.
• 6. Bake 350ºF for 1/2 hour.
• 7. Leftovers can be refrigerated and reheated.

Steps:

• Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray
• Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
• Add chopped leftover turkey, tamed jalapenos, 1 tbsp cilantro, black olives, 3/4 cup salsa and 1/2 cup of cheddar cheese to vegetables and stir.
• Add about 2/3 cup of mixture to middle of each tortilla,
• Then fold over one end from the bottom. (See NOTES for Video)
• Next, fold in on each side of tortilla.
• Then roll to the top.
• Place 6 enchiladas in each casserole dish.
• Top with remaining 3/4 cup salsa.
• Then top with remaining 1/2 cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
• Bake in preheated oven for 20 minutes.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 400 degrees F. Spray 13" by 9" baking dish with nonstick cooking spray.
• In large bowl, combine turkey, corn, sour cream, half of cheese, and half of cilantro. Stack 5 tortillas on damp paper towel on microwave-safe dish; top with another damp paper towel. Microwave on High 30 seconds to soften.
• Place about 1/3 cup turkey mixture on each tortilla and roll up tightly. Arrange in prepared baking dish, seam side down. Repeat with remaining tortillas and filling.
• In bowl, stir enchilada sauce with salsa; pour over tortillas to cover. Top with remaining cheese and bake 15 to 20 minutes or until cheese melts and enchiladas are heated through. Sprinkle with remaining cilantro.

GROUND TURKEY ENCHILADAS

Steps:

• Brown ground turkey and onion together. Drain any liquid.
• Add green chilies and about 1/2 cup of the enchilada sauce.
• Place a couple spoonfuls of meat mixture into each tortilla and roll.
• Place into a 9x13 baking dish.
• Cover rolled enchiladas with remaining enchilada sauce.
• Top with cheese.
• Bake at 350F for 10-15 minutes until heated through and cheese is melted and sauce is bubbly.

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.

GROUND TURKEY ENCHILADAS

Steps:

• to 350 degrees.
• In a medium saucepan, heat the olive oil on medium.Add the garlic, chili powder and cumin seeds. Stir frequently for about 1 minute, until the seeds begin to pop. Add the tomatoes, followed by the wine, vinegar and water. Simmer for 4 minutes. Add the cinnamon and chipotle, simmer for another 6 minutes, stirring occasionally. Remove pan from heat and set aside to cool.
• Add the pumpkin seeds to a food processor. Pulse to chop the seeds. Then add half of the sauce from the pan, and puree with the pumpkin seeds. Pour that portion into a bowl, then pour the remaining sauce from the pan into the food processor. Puree, then pour that sauce into the bowl, where it is ready for making the enchiladas.
• Heat a tbsp olive oil in large cast iron skillet or other frying pan. Add the onion. Cook until the onion softens, about 5 minutes.
• Add the turkey to the skillet along with the garlic, stirring occasionally. When the turkey has turned mostly white on the outside, after about 5 minutes, stir in the beans, cumin and tomato if using. Cook for another 7 to 10 minutes until the turkey has cooked through. Remove skillet from heat.
• Lay a tortilla shell on a work surface. Add 1/4 of the filling to the center of the enchiladas, spreading the filling into a rectangular shape, leaving plenty of room around the edges. Fold the tortilla, first at the top, then the bottom. Then fold the tortilla the longer way, bringing the left, then the right edges over to close it up. Place the enchilada fold side down in a large baking dish. Repeat the process for the remaining 3 enchiladas.
• Pour enough sauce over the enchiladas to completely cover them, and have the sauce about halfway up the sides of the enchiladas. You may have a bit of sauce left over. Sprinkle the cheese evenly over the enchiladas.
• Cover the baking dish, and bake for 20 minutes, covered. Remove the enchiladas from the oven. Serve and enjoy!

TURKEY ENCHILADAS WITH BLACK BEANS AND CORN

Steps:

• Preheat oven to 375 degrees F.
• Sauté the diced onion over medium-high heat in the olive oil in a large skillet until softened and starting to brown (about 3 minutes).
• Add the minced garlic (2 cloves) and ground turkey (1 lb.), along with kosher salt and black pepper. Continue cooking over medium-high heat, breaking up the turkey into small pieces and stirring consistently, until turkey is just cooked through (about 5 minutes).
• Turn the heat down to medium-low and add the black beans and corn. Stir and heat until ingredients are warmed through (about 1-2 minutes).
• Add 1/4 cup of the enchilada sauce to the turkey mixture and stir together. Turn off heat.
• Meanwhile, wrap the flour tortillas (10) in a damp paper towel and microwave for 30 seconds to a minute, to warm them up. This will make them more malleable and easier to roll.
• Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13 baking dish. Fill each tortilla with about 1/3 cup of the turkey mixture (just estimate, it doesn't have to be perfect), along with about 2 tablespoons of the shredded cheese. Fold the tortilla over to overlap the two sides, and place each seam-side down in the prepared baking dish.
• If you have any leftover filling, just stuff along the ends of the prepared enchiladas in the baking dish (or use it for another purpose).
• Cover the center of the enchiladas with the remaining 1 cup of enchilada sauce, and top with remaining cheese.
• Bake covered with foil at 375 degrees for 20 minutes. Uncover and bake for 10 more minutes, until cheese is fully melted and ends of enchiladas are starting to brown a bit.
• Serve topped with diced avocado, red onion, fresh cilantro, and sour cream, if desired.

CHEESY TURKEY ENCHILADAS

Steps:

• Preheat your oven to 375 degrees F.
• Prepare the filling by mixing the shredded turkey, taco seasoning, cream cheese, cilantro and 1/2 cup of mozzarella.
• Prepare the tortillas for wrapping by frying them in a thin layer of hot canola oil for 5 seconds per side. You don't want them to get crispy at all, you just want to soften them up. Drain the tortillas on a paper towel.
• Add 1/4 cup of the filling into each tortilla, and wrap them tightly.
• Pour 1/2 cup of the tomatillo salsa verde onto the bottom of your baking dish, then lay the tortillas on top of the sauce, seam side side. Cover them with the rest of the tomatillo sauce.
• Drizzle the sour cream on top of the enchiladas and top with the remaining mozzarella cheese.
• Bake the enchiladas, uncovered, for 20-30 minutes until they're bubbly and golden brown. You can broil them for a few minutes if needed.
• Serve these super cheesy turkey enchiladas with pico de gallo for a fresh bite!

TURKEY ENCHILADAS

Steps:

• Preheat your oven to 350°F.
• In a large skillet over medium heat, heat 1 tsp of olive oil. While the oil is heating, dice 1 onion.
• Place the onion into pan and cook about 5 minutes. Add 1 pound ground turkey into the pan, crumble the meat as you go and cook until no longer raw, roughly 5 minutes.
• Stir in 1 Tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Cook an additional minute then remove from heat and stir in a 4-ounce can of diced green chilies. Set aside.
• In a medium sized skillet, pour about ¼ cup canola oil, enough to cover the bottom of the pan and cover a tortilla when placed in. Heat the oil. When the oil has heated through, place a corn tortilla in the pan for about 30 seconds. Flip with tongs and cook an additional 30 seconds. Lift the tortilla from the pan and allow the grease to drip off the tortilla then place on a paper towel.
• Continue this process until all 12 tortillas have been lightly fried. Stack tortilla then paper towel to allow the excess grease to be soaked up.
• Next, prepare a 9 X 13-inch baking dish by pouring about ¼-½ cup of enchilada sauce along the bottom of the dish. Spread evenly to coat the entire dish.
• On a small plate, pour another ½ cup of enchilada sauce. Place one tortilla on the plate, into the sauce. Scoop ¼ cup of the ground turkey filling and pour down the middle of the tortilla. Fold the sides into the middle, tuck any extra pieces of meat in and place the filled tortilla seam side down in the baking dish.
• Repeat this process until all 12 tortillas have been filled. I place 8 across the bottom and then the additional 4 along the top.
• Pour all of the remaining enchilada sauce on top of the enchiladas, including any sauce that might be left on the plate.
• Bake for about 30 minutes until golden. Garnish with cilantro and green onion.

TURKEY ENCHILADAS RECIPE

Steps:

• Preheat oven to 375 degrees F or 190 degrees C. Spread a few tablespoons of red enchilada sauce in a 9x13 inch baking dish.
• In a medium-sized mixing bowl combine cooked turkey, sour cream, red enchilada sauce smoked paprika, ground cumin, and half of shredded Monterey Jack Cheese.
• Heat oil in a small skillet over medium heat. Place tortillas and cook both sides until soft, spring-y, and pliable.
• Spread few tablespoons of red enchilada sauce in the tortillas.
• Add cooked turkey and cheese filling in the center of the tortillas. Roll them up tightly. Place them in the prepared baking dish. Repeat until the pan is covered with enchiladas.
• Spread red enchilada sauce on the enchiladas. Sprinkle remaining shredded Monterey Jack Cheese. Bake for 15-20 minutes in a preheated oven or until cheese melts.
• Once done, remove from oven and serve right away.

TURKEY ENCHILADAS

Steps:

• Lightly grease a 9x13 baking pan. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
• Mix 1/2 cup of enchilada sauce with the rice. In a separate bowl, mix the turkey and beans.
• Fill tortillas with 2 heaping spoonfuls of rice, 2 heaping spoonfuls of the turkey mixture, and a tablespoon of cheese. Roll tortillas tightly and place in the baking pan.
• Top the enchiladas with the rest of the sauce and the rest of the cheese.
• Bake, uncovered, at 400 degrees for 20 minutes.
• Let enchiladas stand for 5-10 minutes before serving.

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 ENCHILADA RECIPE

Steps:

• Preheat oven to 350°F
• Add tomatillos, onion, serrano and jalapeno (seeds removed) to a medium sized cooking pot. No need to chop up! Cover with ~6 cups of water. Bring water to boil over med-high high and boil until tomatillos are no longer bright green, about 10 minutes.
• Transfer tomatillos, onion, and peppers to a blender or food processor. You do not need the water you boiled them in.
• Add garlic, cilantro, and cumin to blender and blend until fully combined. Add salt and pepper to taste.
• Heat up oil in a fry pan and fry each tortilla on both sides until they are slightly browned but still pliable. About 10-20 seconds each side if the oil is nice and hot. Place fried tortillas on a paper towel to soak up extra oil.
• When done frying the tortillas, assemble the enchilada. Begin with putting 2/3 cup of tomatillo sauce in the bottom of your casserole dish*. Lay four tortillas, followed by 1 cup of turkey, ½ cup cheese and 2/3 cups tomatillo sauce. Then lay three tortillas over it followed by the same amount of turkey, cheese and sauce. Repeat with three more tortillas, turkey, cheese and sauce. Then place 4 tortillas on top, followed by ½ cup sour cream (spread it out), 1 cup cheese and the remaining sauce.
• Bake for 30 minutes, or until the cheese is fully melted and slightly browned.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees. In a large bowl combine turkey with 2/3 cup salsa, black beans and scallions. Spread out some salsa in bottom of baking dish. Place about 1/2 cup of turkey mixture And a bit of cheese on a flour tortilla, roll up and place in baking dish and continue process. Top with salsa and sprinkle with remaining cheese. Bake for 30 minutes or until bubbly.

TURKEY ENCHILADAS

Steps:

• Preheat the over to 400℉.
• Preheat a large non-stick frying pan or skillet. Add the turkey and pan-fry it with finely chopped onion and red pepper for 5 minutes
• Stir regularly to break up the mince with a wooden spoon. When the minced turkey is browned add the tomato fruit sauce and the kidney beans
• Add the enchilada seasoning and stir. Bring to a gentle simmer and cook the turkey mixture for 10 minutes, stirring regularly
• Take the skillet from the heat. Lightly grease a shallow ovenproof dish with oil. Put a tortilla in the oven dish and add a couple of generous spoonfuls of the turkey mixture
• Roll up the tortilla and push to one side of the oven dish. Repeat with the remaining 5 tortillas
• Then spoon any of the remaining turkey mixture down the sides of the oven dish
• Sprinkle the tortillas with the cheese and bake for 15 mins or until the cheese is completely melted
• Take out of the oven and serve immediately

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Make your sauce by first adding olive oil to a small saucepan on medium heat.
• Once oil is hot, add garlic and brown for 2-3 minutes.
• Add remaining ingredients to the pan (tomato sauce, hot sauce, chicken broth, and spices) and stir well.
• Bring the sauce to a light boil, then let simmer for 8-10 minutes, stirring occasionally.
• Add about half of the sauce to the shredded turkey and mix well, coating all the turkey in the sauce.
• Add about 1/4 cup of sauce-covered turkey to one tortilla, fold the sides in and roll into an enchilada, then place in a large rectangular baking dish.
• Repeat this process for each tortilla.
• Once finished, pour remaining sauce on top of all enchiladas in the baking dish.
• Add to oven and bake for 20 minutes.
• Remove from oven, add cheese on top, and bake for another 2-3 minutes until cheese has melted.
• Top with Greek yogurt, avocado, and cilantro, or any toppings of choice.