TURKEY-GREEN CHILE ENCHILADAS
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
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
GREEN CHILE-TURKEY ENCHILADAS
Turn leftover turkey into a Mexican fiesta! These enchiladas can be assembled in 15 minutes before baking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
- Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
- Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.
Nutrition Facts : Calories 380, Carbohydrate 27 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 0 g
FOODCHANNEL EDITOR
For a tempting alternative to the traditional turkey sandwich try this tasty leftover-ready recipe. Recipe courtesy of Harvest House
Provided by By FoodChannel Editor | November 20, 2009 1:22 am
Yield -
Number Of Ingredients 13
Steps:
- 1 Add the butter to a warm sauté pan. 2 Add onions and sauté until translucent. 3 Add garlic and cook until it becomes aromatic. 4 Add flour and cook for 1 minute. 5 Pour both cans of green chiles into pan. 6 Add cumin, oregano, coriander, chicken broth and a little salt and pepper. Simmer for 5 minutes at low heat. 7 Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well. 8 Grease a 13x9 baking dish. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled. 9 Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese. 10 Bake at 350ºF for 20 to 30 minutes or until hot and bubbly.Serve with sour cream, green onions and salsa.
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
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
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
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
GREEN CHILI ENCHILADAS
These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.
Provided by lazyme
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
- To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.
Nutrition Facts : Calories 482, Fat 30.3, SaturatedFat 15.1, Cholesterol 105.9, Sodium 885.2, Carbohydrate 23.1, Fiber 1.9, Sugar 4, Protein 28.8
TURKEY ENCHILADAS
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
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 :
QUICK GREEN CHILE CHICKEN ENCHILADAS
This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it.
Provided by Brewhead
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
- Set aside.
- Lightly fry all the corn tortillas.
- In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
- Bake at 375 for 40 minutes or till lightly brown on top.
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.
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- Mix the flour into the butter and shallots, stirring continuously. Cook for 1 minute, then mix in the 1/2 cup of the chiles, oregano, cumin, salt, and pepper. Slowly add the stock, whisking constantly. When the sauce begins to simmer, reduce heat to low. Simmer gently until thickened, about 10 minutes.
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