Club Style Turkey Enchiladas Recipes

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

Steps:

• In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly. , In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.

Steps:

• In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly.
• In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top.
• Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.

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".

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.

Steps:

• Toast the bread in a toaster to desired doneness.
• In a small bowl, combine the mayonnaise, herbs, garlic and a pinch each salt and pepper. Spread 1 tablespoon of the mayo mixture on one side of each slice of bread, crust to crust.
• To build the sandwiches, layer the ingredients on four slices in the following order: Place one piece of lettuce, then two slices of tomato side by side, another piece of lettuce, two slices of bacon and then finally, the turkey.
• Top each sandwich with another slice of bread, mayo-side down. Cut the sandwiches in half with a serrated knife and serve with your favorite potato chips.

Steps:

• 1. In a skillet, saute 1/2 cup onion, garlic, mushrooms, salt and white pepper to taste, plus bell pepper in butter. (*Add chopped spinach if you desire.) Add turkey and mix well. Set aside.
• 2. Make the white sauce; then add 1/2 cup Monterey Jack cheese to sauce and stir until cheese melts. Add half of sauce to turkey mixture. If you use corn tortillas dip in hot oil for 2 -3 seconds and set aside; for flour tortillas warm in a hot skillet on both sides for a few seconds and set aside.
• 3. Fill each tortilla down the middle with several spoonfuls of turkey mixture, cheddar cheese, and remainder of yellow or white onion. Roll up as in a jelly roll and place seam side down in a 13" x 9" casserole dish. Some times I use a lipped cookie sheet so you don't crowd them, but this is a preference for serving.
• 4. Add the sour cream to remaining white sauce and stir. Pour over enchiladas. Top with remaining Moneterey Jack cheese and green onions. Cook approximately 20 - 25 minutes in 350 degree oven or until cheeses start to bubble. Serve with salsa and chopped tomatoes.
• 5. White Sauce: Melt 1/4 cup butter in sauce pan. Using a whip, stir in 4 tbs. flour. Gradually add 2 cups of milk, 1 cup heavy cream, 1/4 tsp. salt, 1/8 tsp. pepper, and cook over medium heat until thickened.