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
SPICY ENCHILADA CASSEROLE
This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.
TURKEY ENCHILADA CASSEROLE
Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
TURKEY CLUB ENCHILADA CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 25
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.
SPICY TURKEY ENCHILADA CASSEROLE
Ground turkey seasoned with chili powder and ground cumin gives this easy-to-make enchilada casserole its hearty appeal.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Cook turkey, onions, chili powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
- Mix sour cream, flour and garlic powder until blended.
- Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers.
- Bake 30 min. or until heated through. Top with cheese; bake 5 min. until melted. Sprinkle with cilantro.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
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4.9/5 (12)Total Time 55 minsCategory DinnerCalories 384 per serving
- Preheat oven to 375 degrees F. In a small pot, combine olive oil and flour over medium heat and stir until smooth and starting to bubble, about 1-2 minutes. Add tomato paste and spices, then pour in chicken broth slowly, whisking everything continuously so that it becomes smooth. Turn the heat up till I just begins to boil and then simmer over medium heat until thick, about 5-6 minutes. Remove from heat and add salt and pepper to taste. This sauce can be made ahead and stored in the fridge.
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- In a 9x9 inch baking dish add a little enchilada sauce to the bottom, enough to just cover it. Cut the tortillas into halves and layer it with the straight side sticking outwards so it forms a nice square and the rounded parts will overlap on the inside. Add a little bit of cheese, meat mixture, and a layer of sauce. Continue with this pattern until you reach the top of the baking dish, finishing with the remaining sauce and extra cheese. Cover with a sheet of tin foil.
- Bake at 375° for 25 minutes then remove the foil and bake another 10 minutes uncovered, 35 minutes total. The top should be bubbling and the cheese melted nicely and lightly brown. Serve warm.
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- In a large saute pan, cook turkey, onion, bell pepper, garlic, oregano, and cumin in oil until the vegetables are soft. Stir in 1 cup enchilada sauce. Taste for seasoning and add salt if needed.
- Layer 1/4 of the tortillas on the bottom of the casserole, then 1/4 of the cheese, 1/3 of the turkey mixture, 1/4 of the remaining enchilada sauce. Repeat these layers two more times, then finish off with the rest of the tortillas, sauce and cheese.
- Preheat oven to 425°. Bake until cheese is melted and casserole is hot in the center, about 20 minutes.
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