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
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-MUSHROOM ENCHILADAS
I have made these with both cooked turkey or chicken, please use only Campbell's Cream of Chicken Soup for this any other brand of soup will not produce the best flavor! This recipe can easily be doubled but you will need to bake it in two 13 x 9-inch baking dishes --- if you prefer lots of sauce, then use 3 cans soup with 1-1/2 cups sour cream and increase the cheddar cheese slightly.
Provided by Kittencalrecipezazz
Categories Poultry
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch casserole dish.
- In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
- In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
- Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
- Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
- Heat the tortilla shells for about 30 seconds in the microwave to soften.
- Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
- Place seam-side down in the baking dish.
- Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
- Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
- Covered with foil and bake for about 25 minutes.
- Remove the foil then bake uncovered for another 10-12 minutes.
- Delicious!
Nutrition Facts : Calories 692.8, Fat 40.5, SaturatedFat 20.5, Cholesterol 134.6, Sodium 1271.5, Carbohydrate 43.4, Fiber 3.3, Sugar 5, Protein 39.2
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
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
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