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
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
TURKEY ENCHILADAS WITH CREAMY SAUCE
The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
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
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
Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 486 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium
ENCHILADA'S WITH FIESTA CREAM SAUCE
Awesome chicken enchiladas that my entire family loves. Great flavor and easy to prepare. I usually serve with a side salad or Spanish rice. Although verde sauce on it's own has some heat it is very mild when prepared with chicken in this dish.
Provided by KenziesMomma
Categories Mexican
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and clean chicken breast and place in crockpot.
- Add 1 pkt of fiesta ranch seasoning on top of chicken.
- Add 2/3 cup of water to mix and chicken and be sure chicken is coated thoroughly.
- Add coarsely chopped onion on top of chicken and turn crock on low.
- After chicken is tender and reserve 2/3 cup broth for sauce.
- Shred chicken and drain off remaining liquid over colander to be sure to catch any onion and then return onion to chicken.
- Add 1 jar verde salsa to chicken and stir.
- Cut Monterey jack cheese into large chunks and place in chicken then stir.
- Turn on crock to high and cover for about 20 minutes.
- To make cream sauce add mushroom soup to medium sauce pan then add sour cream, Goya seasoning packets, 1/2 pkt of fiesta ranch mix, and the reserved broth and stir frequently over medium until heated.
- Soften corn tortillas in warmer then fill with chicken mixture, roll and place in 9/13 inch pan sprayed with pam.
- Top enchiladas with cream sauce. Make sure to run a scraper along edges of pan to allow sauce to fully surround enchiladas.
- Top with shredded cheddar jack and bake for 30 minutes at 375 degrees.
Nutrition Facts : Calories 880.2, Fat 52.3, SaturatedFat 26.4, Cholesterol 181.1, Sodium 2093.1, Carbohydrate 49.4, Fiber 4.8, Sugar 9.8, Protein 53.2
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.
CHICKEN OR TURKEY ENCHILADAS WITH SOUR CREAM
These rich and easy enchiladas come from Sunset's 1969 cookbook favorite recipes 1. To save more time on this time saving recipe you can buy the already grated cheese. Use your favorite red or green salsa.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
- Heat oil in an 8-to 10inch frying pan over low heat.
- Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
- Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
- Pour salsa evenly over top.
- Bake in a 350 degree oven until heated through, about 20 minutes.
- If desired sprinkle with more shredded cheese over hot enchiladas before serving.
GRINGO ENCHILADAS (TURKEY WITH WHITE SAUCE)
Make and share this Gringo Enchiladas (Turkey With White Sauce) recipe from Food.com.
Provided by Galley Wench
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
- Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
- Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
- Stir in diced green chilis.
- Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
- Gradually stir in sour cream.
- Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
- Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
- Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
- Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
- Pour remaining cheese mixture over tortillas.
- Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
- Allow to stamd for a few minutes before serving.
Nutrition Facts : Calories 547.3, Fat 31.2, SaturatedFat 16.4, Cholesterol 110.9, Sodium 1465.4, Carbohydrate 33.7, Fiber 2.7, Sugar 6.7, Protein 32.6
TURKEY ENCHILADAS
Provided by Jason Vincent
Categories Cheese Garlic Tomato turkey Thanksgiving Dinner Hot Pepper Chile Pepper Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 26
Steps:
- While preparing Thanksgiving dinner, make the enchilada sauce:
- In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
- Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth-or a combination of these.)
- When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
- Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth-if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
- Assemble the enchiladas:
- Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.
- Pick the meat off the leftover turkey carcass and transfer to a large bowl-you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
- On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
- Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.
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
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