Green Chile Turkey Enchiladas Recipes

TURKEY-GREEN CHILE ENCHILADAS

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.

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY

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.

GREEN CHILE-TURKEY ENCHILADAS

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.

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, GREEN CHILI AND SOUR CREAM ENCHILADAS

Steps:

• Tortillas can vary considerably in terms of their flexibility to be rolled. If they are very fresh you may be a able to roll them without softening. But for most tortillas you have to make them pliant. You either heat them on a griddle and place them under a damped towel to stay warm and moist or you can quickly fry them in hot oil until they are soft and then drain them on papers towels. Mix one cup of the chili sauce with the meat. Place 1/4 cup of the mixture and roll is up. Place in a large oblong baking dish. Scatter the onions over the enchiladas. Cover them with the grated cheese, then the remaining sauce. Bake at 350 degrees for 40 minutes. Take the enchiladas out and spread the sour cream even over them. Return to the oven for at least ten minutes. The sour cream should be hot and gently bubbling. Test the center. When it is hot serve immediately. *Green Chile Sauce Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes, then slowly add the stock. Add the chili, tomato and cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets to thick. Add salt to taste. Makes about 3 cups.

TURKEY ENCHILADAS VERDES

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.