Turkey Enchiladas In Green Sauce Recipes

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-TURKEY ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
• Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
• Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

TURKEY-GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
• In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

GREEN SAUCE ENCHILADAS

Steps:

• In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
• Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

TURKEY ENCHILADAS WITH CREAMY SAUCE

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.

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 IN GREEN SAUCE

Steps:

• 1. Prepare the tomatillo sauce. Cover and reserve. Prepare the cooked turkey breast and dice enough turkey to measure about 2 cups packed. Put the diced turkey into a bowl and stir in 1/2 cup of the tomatillo sauce. (Cover and refrigerate the remaining turkey for another use.) 2. Preheat the oven to 350°. Heat the 2 teaspoons of oil over medium heat in a small skillet and cook the onion, thyme, and cumin until the onion softens, about 3 minutes. Reduce heat to low, stir in the cream cheese until it melts. Turn off the heat add the mixture to the diced turkey. Stir to combine. Set aside. 3. Heat the remaining 1/3 cup of oil in a medium skillet. With tongs, dip 1 tortilla at a time in the hot oil until limp, 4 to 6 seconds. Drain on paper towels. Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm. 4. To assemble the enchiladas, put 1 tortilla on a plate and spread 1/4 cup of turkey on the tortilla. Roll into a cylinder and place seam side down in a 9- × 13-inch baking dish. Repeat until all the tortillas are filled, rolled, and placed side by side in the dish. Pour the tomatillo sauce over the enchiladas to cover completely. Place a piece of aluminum foil loosely over the casserole, and bake until the sauce bubbles and the enchiladas are heated through, 20 to 25 minutes. Scatter crumbled cheese on top. Serve at once. Garnish each serving with the raw vegetables if desired. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRINGO ENCHILADAS (TURKEY WITH WHITE SAUCE)

Steps:

• Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
• Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
• Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
• Stir in diced green chilis.
• Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
• Gradually stir in sour cream.
• Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
• Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
• Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
• Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
• Pour remaining cheese mixture over tortillas.
• Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
• Allow to stamd for a few minutes before serving.

TURKEY ENCHILADAS IN GREEN SAUCE

Steps:

• 1. Prepare the tomatillo sauce. Cover and reserve. Prepare the cooked turkey breast and dice enough turkey to measure about 2 cups packed. Put the diced turkey into a bowl and stir in 1/2 cup of the tomatillo sauce. (Cover and refrigerate the remaining turkey for another use.) 2. Preheat the oven to 350°. Heat the 2 teaspoons of oil over medium heat in a small skillet and cook the onion, thyme, and cumin until the onion softens, about 3 minutes. Reduce heat to low, stir in the cream cheese until it melts. Turn off the heat add the mixture to the diced turkey. Stir to combine. Set aside. 3. Heat the remaining 1/3 cup of oil in a medium skillet. With tongs, dip 1 tortilla at a time in the hot oil until limp, 4 to 6 seconds. Drain on paper towels. Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm. 4. To assemble the enchiladas, put 1 tortilla on a plate and spread 1/4 cup of turkey on the tortilla. Roll into a cylinder and place seam side down in a 9- × 13-inch baking dish. Repeat until all the tortillas are filled, rolled, and placed side by side in the dish. Pour the tomatillo sauce over the enchiladas to cover completely. Place a piece of aluminum foil loosely over the casserole, and bake until the sauce bubbles and the enchiladas are heated through, 20 to 25 minutes. Scatter crumbled cheese on top. Serve at once. Garnish each serving with the raw vegetables if desired. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.