Chicken Or Turkey Enchiladas Holiday Helper Recipes

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TURKEY-GREEN CHILE ENCHILADAS



Turkey-Green Chile Enchiladas image

Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons semisweet chocolate chips
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
2 cups shredded cooked turkey
1 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 package (11.5 oz) Old El Paso™ flour tortillas (8-inch; 8 tortillas)
1 cup shredded pepper Jack cheese (4 oz)

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
  • In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
  • Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 8 g, TransFat 1/2 g

CONTEST-WINNING TURKEY ENCHILADAS



Contest-Winning Turkey Enchiladas image

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

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe or green olives with pimientos
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups shredded Mexican cheese blend, divided

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.

LEFTOVER TURKEY OR CHICKEN ENCHILADAS



Leftover Turkey or Chicken Enchiladas image

Make and share this Leftover Turkey or Chicken Enchiladas recipe from Food.com.

Provided by anme7039

Categories     Lunch/Snacks

Time 20m

Yield 6 Enchiladas, 4-6 serving(s)

Number Of Ingredients 9

1 cup shredded cooked turkey (or chicken or beef!)
1/2 cup cooked vegetables
3/4 cup cheddar cheese
1/2 cup Mexican blend cheese (optional) or 1/2 cup add more cheddar cheese
3/4 cup salsa (or more to taste)
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 dash hot sauce (optional)
6 tortillas

Steps:

  • Preheat oven to 350°F.
  • In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
  • Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
  • Roll the tortilla up and place seam side down into a lightly greased baking pan.
  • Top with extra cheese and salsa if desired.
  • Baked until heated through, about 15-20 minutes.

Nutrition Facts : Calories 487.1, Fat 17.1, SaturatedFat 7, Cholesterol 48.9, Sodium 1117.3, Carbohydrate 57.4, Fiber 4.1, Sugar 3.6, Protein 25.1

CHICKEN OR TURKEY ENCHILADAS



Chicken or Turkey Enchiladas image

I found this recipe in an old Betty Crocker grocery store recipe book (my friend gave me a huge pile of them, so I have made quite a few). This is a very different and much lower fat version than the ones that use cream of chicken soup. My whole family enjoyed these, even the 5 year old!

Provided by ChipotleChick

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup mild green chili salsa (salsa verde)
1/4 cup fresh cilantro stem
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or 2 cups cooked turkey
3/4 cup shredded mozzarella cheese
6 flour tortillas (6-8 inches in diameter)
1 medium lime, cut into wedges (optional)

Steps:

  • Heat oven to 350.
  • Spray rectangular 11x7 baking dish with cooking spray.
  • Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor.
  • Cover and blend on high speed about 30 seconds or until smooth.
  • Reserve half of mixture.
  • Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
  • Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
  • Roll tortilla around filling, place seam side down in baking dish.
  • Pour reserved sauce mixture over enchiladas.
  • Sprinkle with remaining 1/2 cup cheese.
  • Bake uncovered 20-25 minutes or until hot.
  • Serve with lime wedges.

Nutrition Facts : Calories 227.5, Fat 8.6, SaturatedFat 3.3, Cholesterol 46.1, Sodium 573.1, Carbohydrate 19, Fiber 1.7, Sugar 2.1, Protein 18

CHICKEN OR TURKEY ENCHILADAS



Chicken or Turkey Enchiladas image

This is a take on a recipe from the Better Homes and Gardens Magazine, January 1997. The original recipe calls for turkey, which we use occasionally, but we love to have this at other times throughout the year with chicken.

Provided by Paula

Categories     Chicken Breast

Time 1h15m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 17

1/2 cup onion, chopped
4 ounces reduced-fat cream cheese, softened (Neufchatel)
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups cooked turkey breast or 4 cups cooked chicken breasts, shredded
12 (7 -8 inch) flour tortillas
nonstick spray coating
1 (10 3/4 ounce) can low-sodium condensed cream of chicken soup
1 (8 ounce) carton light sour cream
1 cup 2% low-fat milk
2 -4 tablespoons pickled jalapeno peppers, finely minced (May substitute 1-4 oz can diced green chilies, if you prefer it more mild)
1/2 cup Mexican blend cheese (I use Sargento brand)
1/4 cup cilantro (optional) or 1/4 cup parsley, minced (optional)
1/4 cup tomatoes, chopped (optional)
1/4 cup sweet red pepper, chopped (optional)

Steps:

  • In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
  • In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
  • water, cumin, pepper, and salt.
  • Stir in the cooked onion and chicken.
  • Wrap the tortillas in foil.
  • Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
  • Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
  • For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
  • Place the tortilla, seam side down, in the baking dish.
  • Repeat with the remaining filling and tortillas.
  • For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
  • Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
  • Sprinkle with the cheese.
  • Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
  • Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
  • NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
  • I either saute these or grill them until no longer pink.
  • I shred the meat and proceed as usual with the recipe.
  • The time to make does not include this step.

Nutrition Facts : Calories 494.4, Fat 19.4, SaturatedFat 8.9, Cholesterol 41.3, Sodium 1158.9, Carbohydrate 63.4, Fiber 3.6, Sugar 6.5, Protein 15.8

CHICKEN ENCHILADAS WITH BLACK BEANS



Chicken Enchiladas with Black Beans image

A simple delicious recipe for Chicken Enchiladas (or sub turkey!) with 5-minute Homemade Enchilada Sauce. A great way to use up leftover rotisserie chicken or Thanksgiving turkey.

Provided by Sylvia Fountaine

Categories     main

Time 45m

Number Of Ingredients 11

2 cups of shredded chicken (or turkey) 8-10 ounces (or sub 2 1/2 cups cubed, roasted sweet potatoes)
1 14-ounce can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon granulated garlic powder
1/4 teaspoon salt, more to taste
optional additions - chipotle, sauteed onions and garlic, canned green chilies, cilantro
2 cups shredded jack cheese ( or cheddar, mozzarella)
12 to 15-ounce bottle of enchilada sauce - 2 cups (or make 5 Minute Enchilada Sauce or Roasted Enchilada Sauce)
8 x 6-inch tortillas

Steps:

  • Preheat oven to 400F
  • In a medium bowl, mix shredded chicken or turkey ( or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients)
  • Pour 1/2 cup Enchilada sauce to the bottom of a well greased 9 x 13 inch baking dish, to lightly coat.
  • Divide the filling among the tortillas ( about 1/3 cup) adding 2-3 tablespoons cheese. Roll them up and place them seam side down in the baking dish over the sauce.
  • Pour the remaining Enchilada Sauce over top and Sprinkle with remaining cheese.
  • Bake covered for 20 minutes, then uncover for the last 5-10.
  • Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.

Nutrition Facts : Calories 375 calories

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY



Green Chile Enchiladas with Leftover Turkey image

This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.

Provided by cherylcobbs

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes

Time 45m

Yield 4

Number Of Ingredients 6

3 cups shredded cooked turkey breast
1 ½ cups sour cream, divided
1 (16 ounce) jar chunky, mild green chile salsa, divided
1 (8 ounce) package shredded mild Cheddar cheese, divided
1 (8 ounce) package shredded Monterey Jack cheese, divided
8 (6 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
  • Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
  • Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS



The Great After-Thanksgiving Turkey Enchiladas image

This is a great way to use up leftover turkey after Thanksgiving that you're tired of trying to disguise into an non-turkey meal. I used a green enchilada sauce and omitted the tomatoes, but I've heard other people do a combination of green and red sauce and some say if you are using plum tomatoes to stick with a red sauce. You definitely want to soften the tortillas in oil. This recipe is a winner. Recipe courtesy of Epicurious.com and Bon Appetit November 1998.

Provided by AmyZoe

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1/2 cup vegetable oil
1 3/4 cups onions, finely chopped
28 ounces enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons chipotle chiles, finely chopped
1 cup cilantro, chopped
3 cups turkey (coarsely shredded and cooked)
2 cups monterey jack cheese, grated
3/4 cup sour cream
12 corn tortillas (5 to 6 inch)

Steps:

  • Heat 3 tablespoons oil in a large saucepan over medium heat.
  • Add 1 1/2 cups onions and saute until tender, about 5 minutes.
  • Add enchilada sauce, tomatoes, and chipotles.
  • Cover and simmer for 20 minutes, stirring often.
  • Remove from heat.
  • Stir in 1/2 cup cilantro.
  • Season sauce with salt and pepper.
  • Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
  • Season with salt and pepper.
  • Preheat oven to 350.
  • Heat 1/2 cup vegetable oil in medium skillet over medium heat.
  • Cook 1 tortilla until pliable, about 20 seconds per side.
  • Drain on paper towels.
  • Repeat with remaining tortillas.
  • Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
  • Spoon 1/4 cup turkey mixture in center of each tortilla.
  • Roll up tortillas.
  • Arrange seam side down in dish.
  • Spoon 2 1/2 cups sauce over enchiladas.
  • Sprinkle with 1/2 cup cheese.
  • Bake enchiladas until heated through, about 30 minutes.
  • Rewarm remaining sauce in saucepan over medium-low heat.
  • Transfer to sauceboat.
  • Serve enchiladas, passing sauce separately.

Nutrition Facts : Calories 603, Fat 43.6, SaturatedFat 14, Cholesterol 48.5, Sodium 1399.2, Carbohydrate 40, Fiber 6.8, Sugar 13.8, Protein 15.8

CLUB-STYLE TURKEY ENCHILADAS



Club-Style Turkey Enchiladas image

Bacon, turkey and Swiss cheese are the base of these unique and delightful enchiladas. You'll need about 1-1/2 cups of leftover turkey meat for this recipe. -Anna Ginsberg, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

8 bacon strips, chopped
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
10 ounces thinly sliced cooked turkey, shredded
1-1/2 cups shredded Swiss cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
8 yellow corn tortillas (6 inches), warmed
1 carton (10 ounces) refrigerated Alfredo sauce
1/4 cup whole milk
2 cups shredded lettuce
1 can (14-1/2 ounces) diced tomatoes, well drained

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.

Nutrition Facts : Calories 602 calories, Fat 29g fat (16g saturated fat), Cholesterol 126mg cholesterol, Sodium 1106mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 6g fiber), Protein 45g protein.

TURKEY ENCHILADAS



Turkey Enchiladas image

I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1 can (4 ounces) chopped green chilies, drained, divided
3 tablespoons butter, divided
1/3 cup taco sauce
1 cup sour cream, divided
1/8 teaspoon chili powder
2-1/2 cups cooked cubed turkey
2 cups shredded cheddar cheese, divided
10 flour tortillas (8 inches)
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup chopped fresh tomatoes

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.

Nutrition Facts :

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS



The Great After-Thanksgiving Turkey Enchiladas image

I got this recipe from the November 1998 issue of Bon Appetit. I have made it countless times and it is always delicious! The recipe below reflects a couple of tweaks on mine part, but it is mostly the same recipe. I usually pair this meal with chips and guacamole Enjoy!

Provided by SGpratt

Categories     Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 3/4 cups onions, finely chopped (I use a food processor)
1 (28 ounce) can enchilada sauce (I use the mild red sauce)
5 plum tomatoes, finely chopped (I use a food processor)
1 1/2 teaspoons canned chipotle chiles, finely chopped (I used canned chopped green chiles)
1 cup fresh cilantro, chopped
3 cups cooked turkey, shredded
2 cups monterey jack cheese, grated
3/4 cup sour cream
12 corn tortillas, 6-inch size

Steps:

  • Heat 3 tablespoons oil in large saucepan over medium heat.
  • Add 1 1/2 cups onions and saute until tender, about 5 minutes.
  • Add enchilada sauce, tomatoes, and chipotles (or green chiles).
  • Cover and simmer 20 minutes, stirring often.
  • Stir in 1/2 cup cilantro.
  • Season sauce with salt and pepper.
  • In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
  • Preheat oven to 350°F.
  • Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
  • Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
  • Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
  • Spoon 2 1/2 cups sauce over enchiladas.
  • Sprinkle with 1/2 cup cheese.
  • Bake enchiladas until heated through, about 30 minutes.
  • Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.

Nutrition Facts : Calories 558.9, Fat 31.1, SaturatedFat 13.3, Cholesterol 99.4, Sodium 1172.5, Carbohydrate 35.9, Fiber 5.3, Sugar 5.4, Protein 34.8

TURKEY ENCHILADAS WITH CREAMY SAUCE



Turkey Enchiladas with Creamy Sauce image

The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/3 cup chopped green pepper
2 tablespoons canola oil
2 cups cubed cooked turkey
1 cup shredded Colby-Monterey Jack cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
6 flour tortillas (8 inches), warmed

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

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Leftover turkey makes our Turkey Enchiladas so easy to make. You can also use rotisserie chicken instead of the turkey. Tortillas are filled with cheesy potatoes, stuffing and turkey …
From bestcraftsandrecipes.com


TURKEY ENCHILADAS - SWIRLS OF FLAVOR
2021-12-15 Preheat oven to 375F. Combine mashed potatoes and ¾ cup cheddar cheese. Fill each tortilla with potato mixture, turkey and stuffing, dividing evenly between the tortillas. …
From swirlsofflavor.com


TURKEY ENCHILADAS RECIPE ON FOOD52 | RECIPE | TURKEY ENCHILADAS ...
Dec 30, 2015 - These enchiladas are a staple in my kitchen. I use my leftover turkey from the holidays to make these. However one can easily substitute cooked chicken. Adding chopped …
From pinterest.com


CREAMY GREEN CHILE TURKEY ENCHILADAS - FLIPPED-OUT FOOD
2022-03-24 Preheat the oven to 400º. Mix the cheeses in a bowl; combine the turkey, ½ of the cheese mixture, salt, pepper, and the remaining chiles in a mixing bowl. Pour 1 cup of the …
From flippedoutfood.com


HAMBURGER HELPER CHEESY ENCHILADA MADE WITH TURKEY RECIPE
Sodium: 678.0 mg. Total Carbs: 30.0 g. Dietary Fiber: 0.0 g. Protein: 20.6 g. View full nutritional breakdown of Hamburger Helper Cheesy Enchilada made with turkey calories by ingredient. …
From recipes.sparkpeople.com


CHICKEN OR TURKEY ENCHILADAS - RECIPE | COOKS.COM
Mix chicken soup, celery soup, salsa and sour cream in a bowl. Then lay flour tortillas in a Pyrex baking dish. then put some chicken or turkey and pour some mixture. Then lay another flour …
From cooks.com


EASY TURKEY ENCHILADAS RECIPE - FOOD NEWS
Combine ground turkey, 1 cup enchilada sauce, black beans, corn, cilantro, onion, and 1/2 cup cheddar cheese in a mixing bowl. Set aside. Layer the ingredients: 5 min. Set aside. Layer the …
From foodnewsnews.com


LEFTOVER TURKEY ENCHILADAS MAIN DISHES - MANY SIMPLE RECIPES
2021-11-29 Instructions. Preheat oven to 400°F. Lightly grease a 9×13 pan. Heat oill in a small pan. Cook onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute …
From manysimplerecipes.com


TURKEY CLUB ENCHILADA CASSEROLE RECIPE - FOOD NEWS
How to make a Turkey enchilada with pinto beans and cheese? Sprinkle 1 cup pinto beans and 1/2 cup corn and distribute evenly over the tortillas. Add 1/2 of the cooked ground turkey meat …
From foodnewsnews.com


FAST, EASY AND TASTY LEFTOVER TURKEY ENCHILADAS
2018-11-26 Cook the onions, leeks, garlic, and cumin. In a large skillet over medium heat, add 3 tablespoons of vegetable oil. When the oil is hot, add the onions and leeks. Cook …
From makeitgrateful.com


RECIPE: TURKEY ENCHILADAS | RECIPE | TURKEY ENCHILADAS, LEFTOVER ...
Nov 27, 2016 - A couple years ago I realized that I like the idea of Thanksgiving leftovers more than the actual leftovers themselves. After I’ve finished off my second day of Thanksgiving …
From pinterest.com


CHICKEN OR TURKEY ENCHILADAS / HOLIDAY HELPER - FOOD RECIPES
2020-12-30 This recipe is great for left over holiday turkey! The recipe originated in a 1989 edition of Better Homes & Gardens cookbook. Through the years I’ve tweaked it to perfection …
From recipes.studio


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