TURKEY AND SPINACH TAQUITOS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with vegetable oil cooking spray.
- For the filling: Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
- Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes. Cool for 5 minutes and serve with salsa and guacamole.
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
OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE
Make and share this Oven-Baked Turkey-Spinach Enchiladas Extraordinaire recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease a 13x9-inch baking dish.
- In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
- Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
- Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
- Add in the cream cheese, stirring just until melted and combined.
- Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
- In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
- Bake in a 350 degree F oven for 20 minutes or until hot.
- Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
- Top with toppings that are listed, or top with your favorite toppings.
SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS
The taste of these enchiladas is delicious with the combination of spinach and cream cheese. Enjoy them.
Provided by pink cook
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
- Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
- Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
- Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
- Top with cheese. Return to oven for 5 minutes until cheese is melted.
- Serve with refried beans, Mexican rice, sour cream and guacamole.
SPINACH AND CHICKEN ENCHILADAS
If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.
Provided by duboo
Categories Chicken Enchiladas
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
- Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
- Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
- Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.
Nutrition Facts : Calories 687.7 calories, Carbohydrate 49.4 g, Cholesterol 112.3 mg, Fat 35.2 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 17.3 g, Sodium 1295.6 mg, Sugar 3.2 g
SPINACH TURKEY ENCHILADAS
Steps:
- 1. Heat oven to 350. Spray 13 x 9 baking dish with cooking spray. Saute turkey and onion over medium-high heat 5-7 minutes. 2. Stir in spinach and stir until thawed. Stir in green chiles, cumin, garlic-pepper, sour cream, and 1/4 cup of cheese. 3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top with 1/2 cup turkey mixture. Roll up; place seam side down in baking dish. In small bowl, mix remaining enchilada sauce and tomato. spoon over enchiladas. Sprinkle with remaining cheese. 4. Cover pan with foil and bake 40-45 minutes until thoroughly heated.
TURKEY ENCHILADAS RECIPE
If you're trying to find what to do with all of your leftover turkey from Thanksgiving dinner, this turkey enchiladas recipe is it! It is quick, easy, and delicious!
Provided by Contributor
Categories Main Course
Time 33m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
- Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
- In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
- **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
Nutrition Facts : Calories 366 kcal, Carbohydrate 20 g, Protein 23 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 83 mg, Sodium 813 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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