SPICY GROUND TURKEY ENCHILADAS
I like to get inspired by recipes and then tweak them into my own fabulous creations. Unsure of what to make for Sunday dinner, but needing a quick and economical solution to my dilemma, I came up with these. I served these with a salad that was topped with a fresh pineapple and fresh cilantro vinaigrette I concocted. I hope you love them as much as we did! This is a great idea to use up that left over rice. Also leave out the turkey for a vegetarian option.
Provided by mystikal2314
Categories One Dish Meal
Time 45m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 17
Steps:
- Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables).
- Stir in all the veggies and let them cook down.
- Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point.
- Heat your oven to 350 degrees.
- Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa.
- Lightly grease the bottom of a 9x13 inch baking dish.
- Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding.
- Fold tortillas over the filling and place seam-side down in the prepared pan.
- Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese.
- Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese.
- Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes.
- Top with sour cream and fresh chopped cilantro and serve.
Nutrition Facts : Calories 1183.8, Fat 51.7, SaturatedFat 21.4, Cholesterol 145.5, Sodium 2549, Carbohydrate 125, Fiber 16, Sugar 10.2, Protein 57.4
SPICY TURKEY ENCHILADAS
Turn leftover turkey into this comforting and quick-to-make enchilada recipe.
Provided by delicious. magazine
Categories Turkey recipes
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat the oil in a frying pan over a low heat and gently fry the onion for 10 minutes until golden and translucent. Add the garlic and chipotle paste and fry for 2 minutes more. Add the tomatoes, 200ml of the stock and the red wine vinegar. Season with a pinch of sugar, sea salt and ground black pepper, then simmer for 15-20 minutes.
- Preheat the oven to 180°C/fan 160°C/gas 4. In another lightly oiled frying pan, fry each tortilla for 30 seconds on one side until golden, re-oiling the pan each time. Set aside. Put the turkey in the empty pan and warm through with the spices, remaining stock and pickling liquid. Remove from the heat and stir in the jalapeño slices.
- Divide the turkey mixture equally among the tortillas, then roll them up. Spread one third of the tomato sauce on the bottom of a large ovenproof dish, then nestle in the enchiladas in one layer. Top with the rest of the sauce, dot all over with dollops of soured cream and scatter with cheese. Bake for 20 minutes until bubbling and piping hot. Leave to stand for 5 minutes, then serve.
Nutrition Facts : Calories 713kcals, Fat 27.6g (13.5g saturated), Protein 46.2g, Carbohydrate 66.7g (10.9g sugars), Fiber 5.6g
CHRISTMAS RED CABBAGE
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
Provided by Emma Lewis
Categories Buffet, Side dish
Time 1h25m
Number Of Ingredients 7
Steps:
- Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
- Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.
Nutrition Facts : Calories 82 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
STICKY SPICED RED CABBAGE
This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
- Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.
Nutrition Facts : Calories 137 calories, Fat 3 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.04 milligram of sodium
BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
TURKEY AND RED PEPPER HASH
This sweet and spicy turkey and red pepper hash is much like a beef picadillo that might be used to fill an empanada or to stuff a chili pepper. I make quick soft tacos most often with warm corn tortillas.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, weekday, main course
Time 50m
Yield Serves six to eight
Number Of Ingredients 14
Steps:
- Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender. Set aside.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, three to five minutes. Add the bell peppers, garlic and a pinch of salt. Cook, stirring, until crisp-tender, about five minutes.
- Add the turkey to the pan and season with salt, ground pepper, cinnamon, chili powder and cloves. Raise the heat to medium-high, and press the turkey into a layer in the pan. Let it brown for a minute or two. Continue to stir, press down into the pan and cook until all of the meat is nicely browned.
- Stir in the puréed tomatoes and vinegar, and bring to a simmer. Turn the heat to medium-low, and simmer uncovered, stirring often, until the tomatoes have cooked down and caramelized slightly, 20 to 30 minutes. Taste and adjust seasoning. Remove from the heat, serve on hot corn tortillas and sprinkle with chopped cilantro. Alternatively, use as a filling for enchiladas, quesadillas or vegetables.
SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER
This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.
Provided by Melissa Clark
Categories dinner, quick, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
- Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
- Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
- Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
- Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.
SPICY TURKEY & RED CABBAGE ENCHILADAS
Steps:
- 1. Make the sauce. Combine all the sauce ingredients in a heavy-bottomed pan and simmer 30 min. Set aside. 2. Make the cabbage filling. Heat oil on medium, add onions and cook until soft. Add cabbage and cook until crisp-tender. Add black beans, chopped poblano, cilantro, salt and pepper and cook for another 2 minutes. Set aside. 3. Assemble and bake. Cover bottom of 8x8 baking pan with a thin layer of enchilada sauce. Using 6 tortilla halves, cover the bottom of the pan. Spread half the cabbage filling over the tortillas, then layer with half of the turkey and half of the cheese. Ladle some sauce over the fillings, and add another layer of tortillas. Layer with the remaining filling, turkey and cheese and add more sauce. Add a final layer of tortillas and spread with the remaining sauce. Cover with foil and bake at 350° for 30 minutes. Remove foil and bake an additional 5 minutes.
SPICY ASIAN GROUND TURKEY WITH CABBAGE
I've jotted down the basic recipe to a meal we enjoy. I usually adjust it to taste as I cook. I eat this in lettuce cups but I also serve it over brown rice or with noodles. I adapted the dipping sauce from another recipe because it like so much.
Provided by jrusk
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon vegetable oil in a wok or large pan. When hot add ground turkey and stir fry it for 5 minutes. Add Hoisin sauce, hot chili sauce and 1 tablespoon of soy sauce. Continue to stir fry until almost cooked through. (I use the pampered chef tool to break up the meat into small pieces).
- In a bowl, combine the scallions, half of the ginger, cabbage, half of the chili pepper, the garlic, the 3 tablespoons of soy sauce and the lime zest.
- Add vegetable bowl mixture to wok and continue to stir fry until cooked but still slightly crisp.
- While the turkey and vegetables cook, make the dipping sauce. In a bowl, combine the remaining ginger and chili pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
- Before serving the meat stir in the cilantro leaves.
- Garnish with extra cilantro leaves and serve with the spicy lime dipping sauce.
- Wrap in lettuce cups or serve over noodles or rice.
SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE
What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
- Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
- Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
- Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
- Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g
SPICED RED CABBAGE
When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.
Nutrition Facts :
SPICED TURKEY BREAST WITH RED CABBAGE SLAW
Categories Poultry turkey Marinate Kid-Friendly Back to School Backyard BBQ Vinegar Spring Summer Tailgating Cabbage Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For Turkey:
- Place turkey in 1-gallon plastic bag. Add next 7 ingredients. Seal bag and turn several times to blend ingredients. Refrigerate and marinate overnight, turning several times.
- For Slaw:
- Heat oil in heavy large skillet over high heat. Add cabbage and onion and cook until cabbage is wilted, stirring, about 3 minutes. Transfer cabbage mixture and all oil from skillet to medium bowl. Mix in vinegar, brown sugar, and allspice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate, tossing occasionally.)
- Prepare barbecue (medium heat). Remove turkey from marinade. Grill until meat thermometer inserted in center registers 165°F, brushing occasionally with marinade, about 8 minutes per side. Transfer turkey to plate. Tent with foil and let stand 10 minutes. Slice turkey diagonally across grain into 1/4-inch-thick slices. Mound cabbage in center of platter. Arrange turkey slices around cabbage.
SIMMERED TURKEY ENCHILADAS
I discovered a different way to serve economical turkey thighs. I simmer them in tomato sauce, green chiles and seasonings until they're tender and flavorful, then serve them in tortillas with our favorite fresh toppings. -Stella Schams, Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Remove skin from turkey; place turkey in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low until turkey is tender, 6-8 hours. , Remove turkey; shred meat with a fork and return to the slow cooker. Heat through., Spoon about 1/2 cup turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes, turning once. Let stand 20 seconds.
Nutrition Facts : Calories 497 calories, Fat 20g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 1028mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 45g protein.
More about "spicy turkey red cabbage enchiladas recipes"
BEST TURKEY ENCHILADAS RECIPE - HOW TO MAKE TURKEY ENCHILADAS
From delish.com
5/5 (6)Total Time 1 hr 15 mins
SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS RECIPE - BON APPéTIT
From bonappetit.com
SPICY GROUND TURKEY & CABBAGE STIR FRY MEAL PREP
From projectmealplan.com
BRAISED RED CABBAGE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
EASY GROUND TURKEY ENCHILADAS - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
TURKEY ENCHILADAS (LOW CARB AND HEALTHY) - FIVE STARR DISHES
From fivestarrdishes.com
BEST LOW-CARB CABBAGE ENCHILADA RECIPE - HOW TO MAKE LOW …
From delish.com
RECIPE: SPICY CABBAGE ENCHILADAS WITH YELLOW TOMATO SAUCE
From blueapron.com
HOT AND SPICY RED CABBAGE - COOKEATSHARE
From cookeatshare.com
SPICY TURKEY ENCHILADAS - GUSTOTV.COM
From gustotv.com
SPICY TURKEY ENCHILADAS WITH PUMPKIN SEEDS | RECIPE | TURKEY …
From pinterest.com
RED CHILE ENCHILADAS - RECIPE - FINECOOKING
From finecooking.com
SPICY CABBAGE ENCHILADAS WITH YELLOW TOMATO SAUCE | RECIPE
From pinterest.com
35+ DIABETES-FRIENDLY 500-CALORIE DINNER RECIPES | EATINGWELL
From eatingwell.com
EASY TURKEY ENCHILADAS WITH RED BEAN AND SPINACH RECIPE
From mincerecipes.info
GUSTO WORLDWIDE MEDIA - SPICY TURKEY ENCHILADAS
From gustoworldwidemedia.com
SPICY TURKEY ENCHILADAS | RECIPE | TURKEY ENCHILADAS, ENCHILADAS, …
From pinterest.co.uk
SPICY TURKEY ENCHILADAS | RECIPE | TURKEY ENCHILADAS, RECIPES, …
From pinterest.co.uk
TURKEY BUTTERNUT BLACK BEAN ENCHILADAS - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
SPICY CABBAGE ENCHILADAS - BLUE APRON
From media.blueapron.com
CABBAGE AND CHICKEN ENCHILADAS – A LOW CARB, SPICY MEAL
From cookist.com
TURKEY ENCHILADAS WITH RED CHILI SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY CABBAGE RECIPES - THERESCIPES.INFO
From therecipes.info
TURKEY ENCHILADAS WITH SOUR CREAM RECIPE | MYRECIPES
From myrecipes.com
SWEET AND SPICY RED CABBAGE RECIPE - HEATHER NICHOLDS
From heathernicholds.com
TASTY ENCHILADAS WITH PUMPKIN SEEDS AND SPICY TURKEY | PORTER
From porterandcharles.ca
TURKEY AND BLACK BEAN ENCHILADAS - SKINNYTASTE
From skinnytaste.com
RED CURRY CABBAGE & PORK STIR-FRY - RECIPE - DIET DOCTOR
From dietdoctor.com
CABBAGE ROLL CHICKEN ENCHILADAS RECIPE | EATINGWELL
From eatingwell.com
THREE SIBLINGS IN THE KITCHEN: SPICY THAI SLAW WITH RED CABBAGE
From threesiblingsinthekitchen.blogspot.com
SPICY RED CABBAGE PARCELS | READER'S DIGEST ASIA
From rdasia.com
RECIPE OF PERFECT WHOLE WHEAT SPICY TURKEY ENCHILADAS
From whatscookin.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love