Smart Choice Roasted Turkey Enchilada Bake Recipes

ROASTED TURKEY ENCHILADA BAKE

Steps:

• Heat oven to 400°F.
• Combine first 5 ingredients.
• Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.

LEFTOVER TURKEY - ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
• Add Tomatoes, seasonings, Stir to combine.
• Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
• Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
• In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
• Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
• Pour remaining Enchilada sauce over the top of the tortillas.
• Sprinkle cheese over the top.
• Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
• Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
• Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

CONTEST-WINNING TURKEY ENCHILADAS

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.

BAKED TURKEY ENCHILADAS

Steps:

• Let the casserole stand for about 5 minutes.

SMART-CHOICE ROASTED TURKEY ENCHILADA BAKE

Steps:

• Heat oven to 400°F.
• Combine first 5 ingredients.
• Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.

TURKEY ENCHILADAS WITH FIRE-ROASTED TOMATILLOS

Steps:

• For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
• For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
• Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
• Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

TURKEY CLUB ENCHILADA CASSEROLE

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

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.

TURKEY ENCHILADAS

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.

GROUND TURKEY ENCHILADA CASSEROLE

Steps:

• In a 5- to 6-quart pan over high heat, stir turkey until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce.
• Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
• Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
• Preheat oven to 350°F. 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 13 x 9 x 2-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.

TURKEY ENCHILADAS

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.