Terrific Turkey Enchiladas Food

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.

TERRIFIC TURKEY ENCHILADAS

Steps:

• Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended., In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings., Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11x7-in. baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese., Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro. ,

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.

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.

TURKEY ENCHILADAS

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.

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.

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.

SUPER TURKEY ENCHILADAS

Steps:

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

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)".