TURKEY ENCHILADAS
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.
Provided by Marta Sanchez
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g
HEALTHIER TURKEY ENCHILADAS
People with diabetes can enjoy cozy comfort foods like enchiladas. See how a few smart swaps can lower carbs, calories, and sodium without losing flavor or cheesy, creamy appeal.
Provided by LKB
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
- Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
- Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 30.4 g, Cholesterol 57.4 mg, Fat 11.5 g, Fiber 4.4 g, Protein 23.5 g, SaturatedFat 4.7 g, Sodium 373.3 mg, Sugar 1.4 g
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.
ROASTED TURKEY ENCHILADA BAKE
Here's the easiest enchilada bake ever, made with leftover turkey and layered with tortillas and cheese. Fifteen minutes of prep-then it's oven ready.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine first 5 ingredients.
- Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
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
BAKED TURKEY ENCHILADAS
A great way of using leftover turkey or chicken with a different twist. Cheddar cheese may also be replaced by Monterey Jack or Pepper Jack cheese for more of a kick.
Provided by NicksMom
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese.
- In a second bowl toss together the turkey, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the turkey mixture to the cheese mixture and stir to combine.
- In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them.
- Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance.
- Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
Nutrition Facts : Calories 835.1, Fat 35.4, SaturatedFat 17, Cholesterol 100, Sodium 1798.1, Carbohydrate 90, Fiber 7, Sugar 6, Protein 39.5
GROUND TURKEY ENCHILADAS
Simple and fast enchiladas made with easy to get ingredients and ground turkey. I made this one up myself for our family dinner tonight actually and it turned out really yummy! Served with refried beans and sour cream.
Provided by jswinks
Categories Poultry
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground turkey and onion together. Drain any liquid.
- Add green chilies and about 1/2 cup of the enchilada sauce.
- Place a couple spoonfuls of meat mixture into each tortilla and roll.
- Place into a 9x13 baking dish.
- Cover rolled enchiladas with remaining enchilada sauce.
- Top with cheese.
- Bake at 350F for 10-15 minutes until heated through and cheese is melted and sauce is bubbly.
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 :
OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE
Make and share this Oven-Baked Turkey-Spinach Enchiladas Extraordinaire recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease a 13x9-inch baking dish.
- In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
- Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
- Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
- Add in the cream cheese, stirring just until melted and combined.
- Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
- In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
- Bake in a 350 degree F oven for 20 minutes or until hot.
- Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
- Top with toppings that are listed, or top with your favorite toppings.
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
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- Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic, and cook for 5 minutes. If you don’t like to chop your vegetables and want to save some time, add them to a food processor and have that do all the work for you. Please note, in the recipe video, I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.
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