Thegreatafterthanksgivingturkeyenchiladas Recipes

THANKSGIVING TURKEYS

Steps:

• Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
• For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
• Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
• Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
• Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
• Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
• Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
• In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.

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.

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.

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.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in large saucepan over medium heat.
• Add 1 1/2 cups onions and saute until tender, about 5 minutes.
• Add enchilada sauce, tomatoes, and chipotles (or green chiles).
• Cover and simmer 20 minutes, stirring often.
• Stir in 1/2 cup cilantro.
• Season sauce with salt and pepper.
• In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
• Preheat oven to 350°F.
• Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
• Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
• Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
• 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. Serve with enchiladas.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in a large saucepan over medium heat.
• Add 1 1/2 cups onions and saute until tender, about 5 minutes.
• Add enchilada sauce, tomatoes, and chipotles.
• Cover and simmer for 20 minutes, stirring often.
• Remove from heat.
• Stir in 1/2 cup cilantro.
• Season sauce with salt and pepper.
• Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
• Season with salt and pepper.
• Preheat oven to 350.
• 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 13x9x2 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 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.

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 FANTASTICAS RECIPE - (5/5)

Steps:

• 1. Cook ground turkey until loses pink color in skillet 2. Add picante, spinach, cumin and salt to pan 3. Cook for 5 minutes or until liquid evaporates 4. Add cream sheese, stir until just melted. Remove from heat. 5. Spoon mixture into tortillas, roll up and seam sides 6. Combine tomatoes, remaining picante, cumin and spoon over enchiladas 7. Bake at 350 for 20 minutes until hot. 8. Sprinkle with toppings before serving

THANKSGIVING LEFTOVER "ENCHILADAS" RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
• Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
• Once your baking dish is filled with "enchiladas" pour the gravy over the top. Sprinkle the monterey jack over the "enchiladas."
• Bake for 30 minutes until golden and bubbling.
• Sprinkle parsley over the "enchiladas." Serve immediately.
• Enjoy!