TURKEY CREAM CHEESE ENCHILADAS
I created this recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's now become a staple of our after-Thanksgiving days. The turkey can be replaced with chicken and made any other time.
Provided by Josh C.
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans.
- Heat the butter and olive oil in a large skillet over medium heat. Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant, about 5 more minutes.
- Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
- Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
- Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
- To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
- Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. Let stand about 10 minutes to rest before serving.
Nutrition Facts : Calories 571.2 calories, Carbohydrate 26.8 g, Cholesterol 129.5 mg, Fat 38 g, Fiber 3.8 g, Protein 32 g, SaturatedFat 19.8 g, Sodium 717 mg, Sugar 2 g
TURKEY AND ZUCCHINI ENCHILADAS
Our Turkey and Zucchini Enchiladas can be ready in under an hour. They're a great make-ahead meal for busy families.
Provided by Angie McGowan
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add turkey, zucchini, onion and garlic. Cook about 7 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Stir in cumin and oregano. Add cream cheese; cook and stir until cheese is melted. Add 1 cup of the Cheddar cheese; stir until well combined.
- Spoon turkey mixture evenly down center of each tortilla; roll up. Place, seam side down, in baking dish. In medium bowl, mix sauce ingredients. Pour over enchiladas. Sprinkle with remaining 1 cup Cheddar cheese.
- Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted. Garnish enchiladas with lettuce, tomato and sour cream.
Nutrition Facts : ServingSize 1 Serving
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
ROASTED TURKEY ENCHILADA BAKE
Here's the easiest enchilada bake ever, made with leftover turkey and layered with tortillas and cheese. Fifteen minutes of prep-then it's oven ready.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
TURKEY ENCHILADAS WITH CREAMY SAUCE
The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
CREAMY TURKEY ENCHILADAS
This recipe is perfect for that leftover turkey after Thanksgiving! These enchiladas are full of flavor and so cheesy! Your family will love them!
Provided by AZ Food Critic
Categories < 60 Mins
Time 55m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
- Dice 2 cups of turkey into small pieces. Set aside.
- In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
- In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
- ASSEMBLING AND COOKING:.
- Preheat oven to 350 degrees F.
- In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
- Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
- Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
- Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional).
- Cook's Notes:.
- "Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)".
Nutrition Facts : Calories 1150.6, Fat 88.9, SaturatedFat 38.1, Cholesterol 180.4, Sodium 2620.2, Carbohydrate 54.2, Fiber 5.3, Sugar 11.3, Protein 37.9
CREAMY TURKEY ENCHILADAS
Make and share this Creamy Turkey Enchiladas recipe from Food.com.
Provided by weekend cooker
Categories Poultry
Time 55m
Yield 8 tortillas, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, add margarine and saute onions, then add garlic powder, seasoned salt,chili powder, green chilies, and cayenne pepper.
- Stir in cream cheese, heat and stir just till cream cheese melts.
- Add diced turkey or chicken,.
- Spread out 8 tortillas and spoon about 3 heaping tablespoons of turkey-cream cheese mixture on each tortilla. Use all turkey mixture.
- Roll up tortillas and place seam-side down in lightly greased 11x15 baking dish.
- Pour whipping cream over enchiladas and sprinkle cheese over enchiladas.
- Bake uncovered at 350°F for 30 minutes or till cream and cheese are bubbly, but not brown.
Nutrition Facts : Calories 1215.8, Fat 95.4, SaturatedFat 51.4, Cholesterol 280.3, Sodium 1195.8, Carbohydrate 73.7, Fiber 5.1, Sugar 9.9, Protein 20
TWO-CHEESE TURKEY ENCHILADAS
Sour cream and cream cheese create a creamy filling for these yummy turkey enchiladas. The entree is always a huge hit with my family. -Shelly Platten. Amherst, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray. , Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 776mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
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