Turkey Enchilada Triple Mix 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.

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.

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 CLUB ENCHILADA CASSEROLE

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

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 BLACK BEAN ENCHILADAS

Steps:

• In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.
• Heat olive oil on medium heat in a cast iron skillet. Add the spices and cook for a minute or two or until fragrant.
• Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
• For the filling, heat the olive oil in a saute pan on medium heat. Add the chopped onion and jalapenos and cook until the onions are translucent, about 3 to 4 minutes.
• Add the garlic and cook a minute more. Remove from heat.
• Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, a cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or to taste. Set aside.
• Preheat oven to 350. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9x13 inch casserole dish.
• Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water.
• Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla.
• Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaning cheese.
• Place in the oven and bake, for 15 to 20 minutes, until the enchiladas are heated through and the cheese is melted.
• Sprinkle with lime juice and serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
• Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
• Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

TURKEY ENCHILADAS

Steps:

• Preheat your oven to 350.
• Brown ground turkey, season with salt and pepper.
• While turkey cooks, prepare the enchilada sauce by combining the spice package with 1 8 oz. can of tomato sauce and 1 1/2 cups water.
• Bring sauce to a simmer and allow to thicken.
• Spray a 3 qt casserole dish with non-stick spray and line the bottom with a little bit of the enchilada sauce.
• To assemble the enchiladas, in each tortilla you will place 1 1/2 teaspoons of low fat sour cream, and about 1 tablespoons cheddar cheese with 1/4 cup of the turkey. Roll tightly and place seam side down into the casserole.
• Cover enchiladas with remaining sauce and cheddar cheese.
• Cover casserole with foil and bake for 30 minutes, the last 15 min take the foil off to allow the cheese to melt.
• Remove from oven and let sit for about 10 minutes.
• Serve with salsa, sour cream and rice.
• enjoy!

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.

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 ENCHILADA - TRIPLE MIX

Steps:

• Heat 9 tablespoons oil in large pasta cooker over medium heat. Add 5 cups onions and sauté until tender. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 75 minutes, stirring often. Remove from heat. Stir in 1-1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 5 cups cheese, sour cream, 1 cup onions and 1-1/2 cup cilantro (split between two large mixing bowls). Season with salt and pepper. Heat 1 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 at 350 until heated through, about 30 minutes.