Turkey Pecan 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.

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:

• 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

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.

BAKED TURKEY ENCHILADAS

Steps:

• Let the casserole stand for about 5 minutes.

TURKEY PECAN ENCHILADAS

Steps:

• In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside. , In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans. , Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the soup, sour cream, milk and chilies; pour over enchiladas. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted. Sprinkle with cilantro.

TURKEY ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
• Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
• In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
• **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

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!

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.

TURKEY ENCHILADAS WITH BLACK BEANS AND CORN

Steps:

• Preheat oven to 375 degrees F.
• Sauté the diced onion over medium-high heat in the olive oil in a large skillet until softened and starting to brown (about 3 minutes).
• Add the minced garlic (2 cloves) and ground turkey (1 lb.), along with kosher salt and black pepper. Continue cooking over medium-high heat, breaking up the turkey into small pieces and stirring consistently, until turkey is just cooked through (about 5 minutes).
• Turn the heat down to medium-low and add the black beans and corn. Stir and heat until ingredients are warmed through (about 1-2 minutes).
• Add 1/4 cup of the enchilada sauce to the turkey mixture and stir together. Turn off heat.
• Meanwhile, wrap the flour tortillas (10) in a damp paper towel and microwave for 30 seconds to a minute, to warm them up. This will make them more malleable and easier to roll.
• Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13 baking dish. Fill each tortilla with about 1/3 cup of the turkey mixture (just estimate, it doesn't have to be perfect), along with about 2 tablespoons of the shredded cheese. Fold the tortilla over to overlap the two sides, and place each seam-side down in the prepared baking dish.
• If you have any leftover filling, just stuff along the ends of the prepared enchiladas in the baking dish (or use it for another purpose).
• Cover the center of the enchiladas with the remaining 1 cup of enchilada sauce, and top with remaining cheese.
• Bake covered with foil at 375 degrees for 20 minutes. Uncover and bake for 10 more minutes, until cheese is fully melted and ends of enchiladas are starting to brown a bit.
• Serve topped with diced avocado, red onion, fresh cilantro, and sour cream, if desired.

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 ENCHILADAS

Steps:

• Preheat oven to 350 degrees. In a large bowl combine turkey with 2/3 cup salsa, black beans and scallions. Spread out some salsa in bottom of baking dish. Place about 1/2 cup of turkey mixture And a bit of cheese on a flour tortilla, roll up and place in baking dish and continue process. Top with salsa and sprinkle with remaining cheese. Bake for 30 minutes or until bubbly.

Steps:

• Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray
• Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
• Add chopped leftover turkey, tamed jalapenos, 1 tbsp cilantro, black olives, 3/4 cup salsa and 1/2 cup of cheddar cheese to vegetables and stir.
• Add about 2/3 cup of mixture to middle of each tortilla,
• Then fold over one end from the bottom. (See NOTES for Video)
• Next, fold in on each side of tortilla.
• Then roll to the top.
• Place 6 enchiladas in each casserole dish.
• Top with remaining 3/4 cup salsa.
• Then top with remaining 1/2 cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
• Bake in preheated oven for 20 minutes.

TURKEY ENCHILADAS

Steps:

• Preheat the over to 400℉.
• Preheat a large non-stick frying pan or skillet. Add the turkey and pan-fry it with finely chopped onion and red pepper for 5 minutes
• Stir regularly to break up the mince with a wooden spoon. When the minced turkey is browned add the tomato fruit sauce and the kidney beans
• Add the enchilada seasoning and stir. Bring to a gentle simmer and cook the turkey mixture for 10 minutes, stirring regularly
• Take the skillet from the heat. Lightly grease a shallow ovenproof dish with oil. Put a tortilla in the oven dish and add a couple of generous spoonfuls of the turkey mixture
• Roll up the tortilla and push to one side of the oven dish. Repeat with the remaining 5 tortillas
• Then spoon any of the remaining turkey mixture down the sides of the oven dish
• Sprinkle the tortillas with the cheese and bake for 15 mins or until the cheese is completely melted
• Take out of the oven and serve immediately