CONTEST-WINNING TURKEY ENCHILADAS
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
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.
TURKEY ENCHILADAS
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.
Provided by Marta Sanchez
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g
TURKEY ENCHILADAS WITH CREAMY SAUCE
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
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.
CREAMY WHITE CHICKEN ENCHILADAS
These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can be used for even faster recipe prep.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
- Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
- Pour sauce over enchiladas in the casserole dish.
- Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.4 g, Cholesterol 88.7 mg, Fat 18.7 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 10.2 g, Sodium 475.1 mg, Sugar 2.5 g
GRINGO ENCHILADAS (TURKEY WITH WHITE SAUCE)
Make and share this Gringo Enchiladas (Turkey With White Sauce) recipe from Food.com.
Provided by Galley Wench
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
- Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
- Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
- Stir in diced green chilis.
- Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
- Gradually stir in sour cream.
- Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
- Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
- Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
- Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
- Pour remaining cheese mixture over tortillas.
- Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
- Allow to stamd for a few minutes before serving.
Nutrition Facts : Calories 547.3, Fat 31.2, SaturatedFat 16.4, Cholesterol 110.9, Sodium 1465.4, Carbohydrate 33.7, Fiber 2.7, Sugar 6.7, Protein 32.6
TURKEY ENCHILADAS WITH RED CHILI SAUCE
Steps:
- To make the enchiladas:
- In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.
- To make the red chili sauce:
- In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and purée the mixture until it is smooth. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
- Makes about 3 1/2 cups.
GRINGO ENCHILADAS
Last night Larkann and I whipped this up instead of going out to eat, which has been the trend lately THese came out great but they seemed a little on the white folk side of mexican so they are called gringo enchiladas... LOL I hope you all enjoy.
Provided by rusted_essence
Categories Chicken Breast
Time 50m
Yield 10-15 serving(s)
Number Of Ingredients 15
Steps:
- finely chop 1 onion
- Saute in heated butter.
- Add chicken and sort of shred it up in the skillet so it can cook a little faster.
- Season with all seasonings to taste throughout cooking.
- cover and let simmer for a little while so the flavors take hold.
- meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
- pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
- Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
- pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
- bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .
Nutrition Facts : Calories 495.4, Fat 26.6, SaturatedFat 12.9, Cholesterol 79.2, Sodium 1178.4, Carbohydrate 36.9, Fiber 2.7, Sugar 3.1, Protein 26.1
TURKEY ENCHILADAS WITH MOLE SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the sauce, place the chilies in a saucepan and cover with water. Bring to a simmer and cook until tender, about 5 minutes. Drain, reserving the liquid. Stem and seed the chilies and place them in a blender with the tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon, garlic, banana, chocolate and salt, plus 1/2 cup of the reserved cooking liquid. Blend until smooth. Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes. Keep warm.
- To make the enchiladas, preheat oven to 350 degrees. Steam the tortillas until hot and pliable. Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center. Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese. Roll up and place seam side down in a shallow baking dish. Repeat. Spoon sauce over the tortillas and bake until heated through, about 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 18 grams, Fiber 13 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 707 milligrams, Sugar 5 grams, TransFat 0 grams
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