POTATO ENCHILADA
This dish is a favorite of my family's. It sounds awful and even looks that way, but it is very tasty as well as having a bit of your veggies. My kids don't know that it's better for them than a cheeseburger!
Provided by Teresa Woodward Plowman
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
- Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
- Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 53 g, Cholesterol 14.9 mg, Fat 11.9 g, Fiber 4.9 g, Protein 10.8 g, SaturatedFat 4.2 g, Sodium 728.4 mg, Sugar 2.9 g
TURKEY POTATO CASSEROLE
This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
Provided by PEGGIKAYE EAGLER
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
- Bake for 30 to 40 minutes in the preheated oven, until heated through.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g
TURKEY ENCHILADA CASSEROLE
Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
SHREDDED TURKEY AND POTATO ENCHILADAS
I have to give credit to Asha who posted the original turkey and potato enchilada recipe I tried (recipe #152343). I was getting ready to make them again, but my bf wanted shredded turkey instead of ground turkey. Therefore, he inspired this creation. The time can be cut down by using leftover turkey or cooking on the stove top instead of crock pot.
Provided by sbera007
Categories Turkey Breasts
Time 4h20m
Yield 5 enchiladas, 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook turkey and broth in crock pot on high for 2-3 hours.
- Drain turkey breast and shred turkey using two forks.
- Return turkey to crock pot.
- Add beer, green pepper, garlic, chilies, tomatoes, taco seasoning.
- Cook on low for 1 hour.
- Add shredded potatoes. Cook on low for another thirty minutes.
- Fill tortillas with turkey mixture and cheese in 9X 13 pan. Placing enchiladas seam side down.
- Top with enchilada sauce.
- Cook for ten minutes at 350.
- Top with cheese and bake another ten minutes.
Nutrition Facts : Calories 1055, Fat 49.9, SaturatedFat 23.2, Cholesterol 167.2, Sodium 3295, Carbohydrate 85, Fiber 7.2, Sugar 14.8, Protein 61.2
TURKEY AND POTATO ENCHILADAS
I love enchiladas and always search for different ways to make them. You can feel free to make them as mild or as hot as you can take it!
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 2 enchiladas, 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Preheat large sauté pan on medium 2-3 minutes.
- Place turkey, onions and green chiles in pan. Brown ground turkey 5-7 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks. Drain, if needed. Stir in taco seasoning, water and potatoes, and cook another 3-5 minutes.
- Assemble enchiladas as follows: lay tortilla flat and place 1/4 cup meat mixture on tortilla. Roll tortilla to form cylinder shape, arrange seam side down in 10x13-inch baking pan. Repeat with all tortillas.
- Pour enchilada sauce over filled enchiladas. Sprinkle with cheese and bake 15 minutes.
- Top with your choice of tomatoes, shredded lettuce and sour cream, if desired. Serve.
Nutrition Facts : Calories 878.4, Fat 38.1, SaturatedFat 14.7, Cholesterol 119.2, Sodium 1742, Carbohydrate 91.5, Fiber 6.5, Sugar 6.5, Protein 40.6
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 :
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