Shredded Turkey And Potato Enchiladas Recipes

Steps:

• Cook turkey and broth in crock pot on high for 2-3 hours.
• Drain turkey breast and shred turkey using two forks.
• Return turkey to crock pot.
• Add beer, green pepper, garlic, chilies, tomatoes, taco seasoning.
• Cook on low for 1 hour.
• Add shredded potatoes. Cook on low for another thirty minutes.
• Fill tortillas with turkey mixture and cheese in 9X 13 pan. Placing enchiladas seam side down.
• Top with enchilada sauce.
• Cook for ten minutes at 350.
• Top with cheese and bake another ten minutes.

Steps:

• Preheat oven to 375°F Preheat large sauté pan on medium 2-3 minutes.
• Place turkey, onions and green chiles in pan. Brown ground turkey 5-7 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks. Drain, if needed. Stir in taco seasoning, water and potatoes, and cook another 3-5 minutes.
• Assemble enchiladas as follows: lay tortilla flat and place 1/4 cup meat mixture on tortilla. Roll tortilla to form cylinder shape, arrange seam side down in 10x13-inch baking pan. Repeat with all tortillas.
• Pour enchilada sauce over filled enchiladas. Sprinkle with cheese and bake 15 minutes.
• Top with your choice of tomatoes, shredded lettuce and sour cream, if desired. Serve.

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.

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.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
• Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
• Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.