TURKEY CREAM CHEESE ENCHILADAS
I created this recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's now become a staple of our after-Thanksgiving days. The turkey can be replaced with chicken and made any other time.
Provided by Josh C.
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 571.2 calories, Carbohydrate 26.8 g, Cholesterol 129.5 mg, Fat 38 g, Fiber 3.8 g, Protein 32 g, SaturatedFat 19.8 g, Sodium 717 mg, Sugar 2 g
TWO-CHEESE TURKEY ENCHILADAS
Sour cream and cream cheese create a creamy filling for these yummy turkey enchiladas. The entree is always a huge hit with my family. -Shelly Platten. Amherst, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray. , Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 776mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
CREAMY TURKEY ENCHILADAS
Make and share this Creamy Turkey Enchiladas recipe from Food.com.
Provided by weekend cooker
Categories Poultry
Time 55m
Yield 8 tortillas, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, add margarine and saute onions, then add garlic powder, seasoned salt,chili powder, green chilies, and cayenne pepper.
- Stir in cream cheese, heat and stir just till cream cheese melts.
- Add diced turkey or chicken,.
- Spread out 8 tortillas and spoon about 3 heaping tablespoons of turkey-cream cheese mixture on each tortilla. Use all turkey mixture.
- Roll up tortillas and place seam-side down in lightly greased 11x15 baking dish.
- Pour whipping cream over enchiladas and sprinkle cheese over enchiladas.
- Bake uncovered at 350°F for 30 minutes or till cream and cheese are bubbly, but not brown.
Nutrition Facts : Calories 1215.8, Fat 95.4, SaturatedFat 51.4, Cholesterol 280.3, Sodium 1195.8, Carbohydrate 73.7, Fiber 5.1, Sugar 9.9, Protein 20
LEFTOVER TURKEY - ENCHILADAS
What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.
Provided by Chuck_Roast
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
CREAMY TURKEY ENCHILADAS
This recipe is perfect for that leftover turkey after Thanksgiving! These enchiladas are full of flavor and so cheesy! Your family will love them!
Provided by AZ Food Critic
Categories < 60 Mins
Time 55m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
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)".
Nutrition Facts : Calories 1150.6, Fat 88.9, SaturatedFat 38.1, Cholesterol 180.4, Sodium 2620.2, Carbohydrate 54.2, Fiber 5.3, Sugar 11.3, Protein 37.9
TURKEY ENCHILADAS
I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
TURKEY ENCHILADAS
This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!
Provided by MaryMc
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 569.1, Fat 45.2, SaturatedFat 20.7, Cholesterol 99.8, Sodium 846.9, Carbohydrate 28.2, Fiber 3.8, Sugar 2.5, Protein 15.1
SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS
The taste of these enchiladas is delicious with the combination of spinach and cream cheese. Enjoy them.
Provided by pink cook
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
- Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
- Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
- Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
- Top with cheese. Return to oven for 5 minutes until cheese is melted.
- Serve with refried beans, Mexican rice, sour cream and guacamole.
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