Baked Turkey Enchiladas Recipes

ROASTED TURKEY ENCHILADA BAKE

Steps:

• Heat oven to 400°F.
• Combine first 5 ingredients.
• Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.

BAKED TURKEY ENCHILADAS

Steps:

• Let the casserole stand for about 5 minutes.

TURKEY ENCHILADAS

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.

TURKEY ENCHILADAS

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.

HEALTHIER TURKEY ENCHILADAS

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.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Heat 1 tablespoon oil in medium pan over medium-high heat. Stir in flour, ground coriander, chili powder, and ground cumin; add tomato sauce, 1 cup water, and 3/4 teaspoon salt. Simmer 10 minutes.
• Heat remaining tablespoon oil in a large skillet over medium-high heat; add onion and turkey. Cook, stirring, until browned, 10 minutes. Brush tortillas with oil; warm in oven 3 minutes.
• Stir corn, beans, and tomatoes into turkey; season with salt and pepper. Spread 1/2 cup sauce in an 8-inch baking dish. Top each tortilla with a spoonful of sauce, 1/2 cup turkey, and 1 tablespoon cheese. Roll up; place in dish. Cover with remaining sauce and cheese. Bake until heated through, 15 minutes.

GROUND TURKEY ENCHILADAS

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.

TURKEY ENCHILADA CASSEROLE

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.

OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE

Steps:

• Set oven to 350°F.
• Grease a 13x9-inch baking dish.
• In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
• Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
• Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
• Add in the cream cheese, stirring just until melted and combined.
• Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
• In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
• Bake in a 350 degree F oven for 20 minutes or until hot.
• Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
• Top with toppings that are listed, or top with your favorite toppings.

TURKEY ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
• Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
• In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
• **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

TURKEY ENCHILADAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
• Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
• Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
• Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.