Yummy Turkey Enchiladas Food

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 WITH FIRE-ROASTED TOMATILLOS

Steps:

• For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
• For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
• Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
• Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

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 ENCHILADAS

Steps:

• Wrap tortillas in foil and heat at 350 degrees for 10 minutes.
• For sauce:.
• Combine undrained tomatoes, tomato sauce, green pepper, onions, cilantro and spices.
• Bring to boil, then decrease heat and simmer, uncovered for 5 minutes.
• Combine 1/2 sauce, turkey, cream cheese, and 1/2 cup cheddar cheese in bowl.
• Spoon about 1/4 cup of turkey mixture onto each tortilla, roll and place in dish.
• Bake, covered, at 350 degrees for 20 minutes.
• Pour remaining sauce over the partially baked enchiladas and sprinkle with remaining cheese.
• Bake 8-10 minutes at 350 degrees, uncovered, or until sauce is hot.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Place chili pods in small pan with enough water to cover them. Add 1 tsp Kosher salt. Bring to a boil, cover and reduce heat. Simmer for 30 minutes. Remove from heat and let cool until no longer uncomfortable to touch. Remove the stem and drop into the blender bowl. I don't bother to remove the seeds but it's up to you.
• Add 8 ounces of diced tomatoes, garlic cloves, cider vinegar and the other tsp of Kosher salt. Blend on high until fully liquified. Set aside.
• Place turkey meat in a large bowl. Add 1/2 cup of the chopped green onions and 1/2 cup of the chopped cilantro. Stir until well blended.
• Now add the chili sauce to the meat and stir well. Add the Mexican crumbled cheese and stir until you are satisfied that all ingredients are well distributed througout.
• Lightly cover the bottom and sides of two 9X13 baking pans with cooking spray. Take tortillas out of the package and wrap them in a moist, clean dish towel. Place in microwave for 30 to 45 seconds and bring them to your work area (careful, they may be hot! Using the microwave softens the tortillas and helps avoid tears).
• Now is the time to stuff and cook. Remember that the number of enchiladas you have at the end is directly proportional to how fat you stuff them. As a rule, I use three slightly rounded tablespoons of the filling per tortilla. But, "slightly" means different things to different people so play with it. Arrange the stuffed tortillas in each pan so that there is no space between them. I ended up with a total of 14 enchiladas.
• With a teaspoon, dot the top of the enchiladas with sour cream until you have used it all up. Now take a butter knife and spread the sour cream until it forms a thin layer.
• Open the can of green enchilada sauce and pour over the enchiladas until the sauce comes up to at least half way up. The enchiladas DO NOT need to be fully covered by the sauce but do try to pour some of the sauce over the top of each one if possible.
• Spread the 8 ounces of Mexican blend cheese evenly over all of the enchiladas. Spread the rest of the chopped green onions and cilantro evenly as well. For the final touch, decorate with the sliced black olives.
• Put in the middle rack of your oven and bake for 45 minutes to one hour. Since oven temperatures vary, check your enchiladas often and they should be ready when the top reaches a nice, golden brown.
• Enjoy! Or, as we say in my home country -- "Buen provecho".

YUMMY TURKEY ENCHILADAS

Steps:

• Preheat oven to 325 degrees F.
• Cook the turkey, (you can use some holiday leftovers too they work great).
• In a saucepan, mix the tomato sauce, taco season, and chili powder (can add more season to taste).
• stir occasionally and let simmer on low heat.
• Heat beans in a saucepan using a small amount of water to thin out the beans a little.
• Once you have all the ingredients cooked and ready, you spread beans and meat on each tortilla, sprinkle some cheese, and some olives inside.
• Roll up and place in a rectangle baking pan in rows.
• When all tortillas are filled, pour the tomato sauce mixture over the enchiladas, sprinkle cheese on them and put olive slices on top of each enchilada.
• Cover the pan with aluminum foil and place in oven for 45 minutes or so.
• Serve nice and HOT!
• Yummy!
• These enchiladas taste even better reheated!

LEFTOVER TURKEY ENCHILADAS

Steps:

• spray baking pan with pam.
• bake or grill the turkey london broils and cut turkey into thin slices.
• cube peppers and onion into small pieces.
• layer corn tortillas onto pan
• sprinkle some red enchilada sauce.
• sprinkle cumin on each layer.
• layer on turkey, peppers and onions, cheese, green sauce, red sauce and more tortillas ending with cheese on top (like a lasange).
• bake at 350 degrees for 45 minutes, covered and then uncovered at the end.

CREAMY TURKEY ENCHILADAS

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.

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 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.

YUMMY ENCHILADAS

Steps:

• Brown ground beef in large skillet.
• Mix cooked ground beef in large bowl with refried beans.
• Add taco seasoning and mix well.
• Place tortilla in a large casserole dish and fill the middle with the mixture. Roll closed and do this to every tortilla.
• Pour enchilada sauce over the rolled, stuffed tortillas.
• Finely dice onion and sprinkle over the top of enchilada sauce.
• Sprinkle shredded cheddar generously on the top.
• Bake at 350F until cheese is all melted, let cool and eat!