CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
TURKEY ENCHILADAS
Provided by Jason Vincent
Categories Cheese Garlic Tomato turkey Thanksgiving Dinner Hot Pepper Chile Pepper Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 26
Steps:
- While preparing Thanksgiving dinner, make the enchilada sauce:
- In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
- Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth-or a combination of these.)
- When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
- Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth-if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
- Assemble the enchiladas:
- Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.
- Pick the meat off the leftover turkey carcass and transfer to a large bowl-you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
- On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
- Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.
SPICY GROUND TURKEY ENCHILADAS
I like to get inspired by recipes and then tweak them into my own fabulous creations. Unsure of what to make for Sunday dinner, but needing a quick and economical solution to my dilemma, I came up with these. I served these with a salad that was topped with a fresh pineapple and fresh cilantro vinaigrette I concocted. I hope you love them as much as we did! This is a great idea to use up that left over rice. Also leave out the turkey for a vegetarian option.
Provided by mystikal2314
Categories One Dish Meal
Time 45m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 17
Steps:
- Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables).
- Stir in all the veggies and let them cook down.
- Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point.
- Heat your oven to 350 degrees.
- Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa.
- Lightly grease the bottom of a 9x13 inch baking dish.
- Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding.
- Fold tortillas over the filling and place seam-side down in the prepared pan.
- Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese.
- Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese.
- Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes.
- Top with sour cream and fresh chopped cilantro and serve.
Nutrition Facts : Calories 1183.8, Fat 51.7, SaturatedFat 21.4, Cholesterol 145.5, Sodium 2549, Carbohydrate 125, Fiber 16, Sugar 10.2, Protein 57.4
GROUND TURKEY ENCHILADA STIR-FRY WITH COUSCOUS
An enchilada, by definition, is a corn tortilla filled with various ingredients and drenched in cheese and sauce. This recipe doesn't involve any rolling of tortillas, nor does it require copious amounts of cheese. However, every bite will remind you of the flavors of this popular comfort food.
Provided by Min Kwon, M.S., R.D.
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
- Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
- Serve with the couscous and top with suggested toppings as desired.
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
TURKEY ENCHILADAS VERDES
Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. -Karyn Power, Arlington, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels., In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. , Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.
Nutrition Facts : Calories 350 calories, Fat 17g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
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
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.
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EASY CHEESY GROUND TURKEY ENCHILADAS
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4.4/5 (23)Total Time 55 minsCategory DinnerCalories 408 per serving
- Preheat the oven to 350 degrees F. Spray a large baking dish (9”x13”) with nonstick cooking spray.
- Heat a tablespoon of oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds more.
- Add ground turkey to the skillet. Break up turkey into small crumbles with a spatula and cook until no longer pink, stirring occasionally, about 6-8 minutes. Drain off any grease, if needed (optional but not necessary).
- Stir in salt cumin, chili powder, oregano, tomato paste, lime juice and chicken broth and bring to a simmer, stirring occasionally, until sauce is thickened; about 5-7 minutes. Season with salt and pepper if desired.
EASY GROUND TURKEY ENCHILADAS - THE HUNGRY BLUEBIRD
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4.8/5 (17)Total Time 1 hrCategory Main CourseCalories 312 per serving
- In large skillet, heat olive oil until shimmering. Pat turkey dry and add to pan, do not move, brown for about 6 minutes. Flip, brown other side for about 5 or 6 minutes. Add onion, garlic and spices and start breaking up turkey meat with a wooden spoon. Continue until no longer pink and onion has softened.
- Add ¼ cup enchilada sauce to pan, stir to combine and season with salt and pepper. Cook 1 to 2 more minutes then remove from heat and set aside.
- Spread ½ cup enchilada sauce in bottom of 9" by 13" baking dish. Place ⅛ of the turkey mixture on each flour tortilla, top with ¼ cup shredded cheese and tightly roll up. Place rolled enchiladas, seam side down, in baking dish.
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