TURKEY ENCHILADAS WITH CREAMY SAUCE
The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.
Provided by cherylcobbs
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g
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
SLOW-COOKED RED CHILE TURKEY
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb. The dish is known as carne adovada, and it is insanely good. Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest part of the bird) simmered in red chile would be a welcome substitute. It turns out I was right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Season turkey generously with salt and pepper, then set aside at room temperature.
- Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin).
- Put chiles in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and simmer for 10 minutes, then let cool.
- Remove chiles from cooking liquid and place in a blender jar. Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
- Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt. Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups sauce.
- Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red chile sauce over, making sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
- To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish with cilantro sprigs. For more casual dining, serve directly from pot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 2 grams, TransFat 0 grams
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Categories Cheese Onion Tomato turkey Bake Hot Pepper Fall Sour Cream Cilantro Tortillas Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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.
TURKEY ENCHILADAS WITH MOLE SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the sauce, place the chilies in a saucepan and cover with water. Bring to a simmer and cook until tender, about 5 minutes. Drain, reserving the liquid. Stem and seed the chilies and place them in a blender with the tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon, garlic, banana, chocolate and salt, plus 1/2 cup of the reserved cooking liquid. Blend until smooth. Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes. Keep warm.
- To make the enchiladas, preheat oven to 350 degrees. Steam the tortillas until hot and pliable. Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center. Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese. Roll up and place seam side down in a shallow baking dish. Repeat. Spoon sauce over the tortillas and bake until heated through, about 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 18 grams, Fiber 13 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 707 milligrams, Sugar 5 grams, TransFat 0 grams
TURKEY ENCHILADAS WITH RED CHILI SAUCE
Steps:
- To make the enchiladas:
- In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.
- To make the red chili sauce:
- In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and purée the mixture until it is smooth. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
- Makes about 3 1/2 cups.
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