Turkey And Potato Enchiladas Recipes

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.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
• Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
• Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Steps:

• Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chiles and salsa., Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese., Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat oven to 375°F Preheat large sauté pan on medium 2-3 minutes.
• Place turkey, onions and green chiles in pan. Brown ground turkey 5-7 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks. Drain, if needed. Stir in taco seasoning, water and potatoes, and cook another 3-5 minutes.
• Assemble enchiladas as follows: lay tortilla flat and place 1/4 cup meat mixture on tortilla. Roll tortilla to form cylinder shape, arrange seam side down in 10x13-inch baking pan. Repeat with all tortillas.
• Pour enchilada sauce over filled enchiladas. Sprinkle with cheese and bake 15 minutes.
• Top with your choice of tomatoes, shredded lettuce and sour cream, if desired. Serve.

Steps:

• Cook turkey and broth in crock pot on high for 2-3 hours.
• Drain turkey breast and shred turkey using two forks.
• Return turkey to crock pot.
• Add beer, green pepper, garlic, chilies, tomatoes, taco seasoning.
• Cook on low for 1 hour.
• Add shredded potatoes. Cook on low for another thirty minutes.
• Fill tortillas with turkey mixture and cheese in 9X 13 pan. Placing enchiladas seam side down.
• Top with enchilada sauce.
• Cook for ten minutes at 350.
• Top with cheese and bake another ten minutes.

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.