The Great After Thanksgiving Turkey Enchiladas Food

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
• Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
• Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
• Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

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.

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.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in a large saucepan over medium heat.
• Add 1 1/2 cups onions and saute until tender, about 5 minutes.
• Add enchilada sauce, tomatoes, and chipotles.
• Cover and simmer for 20 minutes, stirring often.
• Remove from heat.
• Stir in 1/2 cup cilantro.
• Season sauce with salt and pepper.
• Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
• Season with salt and pepper.
• Preheat oven to 350.
• Heat 1/2 cup vegetable oil in medium skillet over medium heat.
• Cook 1 tortilla until pliable, about 20 seconds per side.
• Drain on paper towels.
• Repeat with remaining tortillas.
• Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
• Spoon 1/4 cup turkey mixture in center of each tortilla.
• Roll up tortillas.
• Arrange seam side down in dish.
• Spoon 2 1/2 cups sauce over enchiladas.
• Sprinkle with 1/2 cup cheese.
• Bake enchiladas until heated through, about 30 minutes.
• Rewarm remaining sauce in saucepan over medium-low heat.
• Transfer to sauceboat.
• Serve enchiladas, passing sauce separately.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in large saucepan over medium heat.
• Add 1 1/2 cups onions and saute until tender, about 5 minutes.
• Add enchilada sauce, tomatoes, and chipotles (or green chiles).
• Cover and simmer 20 minutes, stirring often.
• Stir in 1/2 cup cilantro.
• Season sauce with salt and pepper.
• In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
• Preheat oven to 350°F.
• Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
• Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
• Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
• Spoon 2 1/2 cups sauce over enchiladas.
• Sprinkle with 1/2 cup cheese.
• Bake enchiladas until heated through, about 30 minutes.
• Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.

THANKSGIVING LEFTOVER "ENCHILADAS" RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
• Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
• Once your baking dish is filled with "enchiladas" pour the gravy over the top. Sprinkle the monterey jack over the "enchiladas."
• Bake for 30 minutes until golden and bubbling.
• Sprinkle parsley over the "enchiladas." Serve immediately.
• Enjoy!