Tex Mex Turkey Enchiladas Food

TEX MEX ENCHILADAS WITH CHILI GRAVY RECIPE

Steps:

• Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
• Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
• Add the flour and stir in with the seasoned ground beef.
• Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
• Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
• Preheat the oven to 400 degrees F.
• Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
• Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
• Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
• Bake in a preheated oven for 20 minutes.
• Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

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.

TEX MEX TURKEY ENCHILADAS

Steps:

• In a saucepan, combine turkey, 1/4 Celsius picante sauce, cream cheese, green onions, cumin and oregano.
• Place over low heat until cream cheese is melted, stirring occasionally. Spoon a scant 1/3 cup turkey mixture down the center of 8 flour tortillas; divide 1/2 c shredded cheese evenly between the tortillas and then roll and place seam side down in greased 12 x 7 inch baking dish.
• Spoon 3/4 cup Picante sauce evenly over enchiladas; cover with remaining 1 cup cheese.
• Bake in 350 degree oven for 15 minutes or until heated.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

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.

YUMMY TEX-MEX CHICKEN ENCHILADAS

Steps:

• Combine first six ingredients in skillet.
• Warm over low heat until cream cheese is melted, stirring occasionally.
• Stir in 1/2 cup of the shredded cheese and melt.
• Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
• baking dish.
• Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
• Bake at 350°F for about 15 minutes or until heated through.
• Garnish with lettuce, radishes, and olives if desired.
• ENJOY!