Turkey Enchiladas Recipes

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LEFTOVER TURKEY - ENCHILADAS



Leftover Turkey - Enchiladas image

What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.

Provided by Chuck_Roast

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 cups leftover cooked dark turkey meat, shredded
1/2 cup onion, finely diced (to taste)
4 -5 garlic cloves, fresh minced (to taste)
3 cups enchilada sauce, divided (recipezaar Texas Red Enchilada Sauce)
1 tablespoon chili powder
2 teaspoons ground cumin
2 -3 jalapeno peppers, chopped fine (optional)
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced (optional)
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (8 ounce) package cream cheese (any type will work)
8 -10 small flour tortillas, warmed (smaller size 6-8-inch)
1 (14 1/2 ounce) can diced tomatoes, undrained and diced
1 cup cheddar cheese, shredded (more if desired)
1 tablespoon olive oil

Steps:

  • Preheat oven to 350.
  • Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
  • Add Tomatoes, seasonings, Stir to combine.
  • Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
  • Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
  • In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
  • Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
  • Pour remaining Enchilada sauce over the top of the tortillas.
  • Sprinkle cheese over the top.
  • Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
  • Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
  • Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

CONTEST-WINNING TURKEY ENCHILADAS



Contest-Winning Turkey Enchiladas image

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

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe or green olives with pimientos
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups shredded Mexican cheese blend, divided

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 WITH FIRE-ROASTED TOMATILLOS



Turkey Enchiladas with Fire-Roasted Tomatillos image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 pounds tomatillos, husked and cut in quarters
3 cloves garlic
2 jalapenos, stemmed and seeded
1 small sweet onion, rough chopped
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken stock
1/2 bunch fresh cilantro
Juice of 2 limes
3 tablespoons olive oil
1 pound lean ground turkey
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/2 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
Eight 8-inch flour tortillas
1 cup shredded Jack cheese
1/2 cup crumbled queso fresco
Chopped fresh cilantro, for garnish
2 cups sour cream, for serving

Steps:

  • For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
  • For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
  • Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
  • Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

TURKEY ENCHILADAS



Turkey Enchiladas image

Provided by Jason Vincent

Categories     Cheese     Garlic     Tomato     turkey     Thanksgiving     Dinner     Hot Pepper     Chile Pepper     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 26

For the enchilada sauce:
2 (28-ounce) cans whole, peeled San Marzano tomatoes, drained and seeded
2 large onions, roughly chopped
8 dried ancho chiles,* seeds removed
20 dried arbol chiles, seeds removed
4 heads garlic, cloves separated and peeled
2 stalks celery, roughly chopped
2 large carrots, roughly chopped
4 tablespoons whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole dill seeds
Fine sea salt and freshly ground black pepper
Your favorite roast turkey or 2 roast chickens
To assemble:
3 tablespoons unsalted butter, softened, for greasing the baking dish
About 4 cups pulled cooked turkey (from roast turkey) or chicken (from 2 roast chickens)
8 (12-inch) flour tortillas
3 cups grated queso fresco**
3 cups shredded queso Chihuahua***
To serve:
Sour cream
Limes, cut into wedges
*Dried chiles are often quite spicy and can leave their heat on your hands so some cooks like to wear rubber gloves when working with them. Be careful not to touch your eyes.
**Queso fresco is a mild, grainy Mexican cheese available at many supermarkets. Cotija and feta are good substitutes.
***Queso Chihuahua is a stringy, melting Mexican cheese. If unavailable, use mozzarella.
Equipment: 1 large roasting pan; food processor or blender; 2 (9- by 13-inch) baking dishes

Steps:

  • While preparing Thanksgiving dinner, make the enchilada sauce:
  • In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
  • Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth-or a combination of these.)
  • When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
  • Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth-if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
  • Assemble the enchiladas:
  • Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.
  • Pick the meat off the leftover turkey carcass and transfer to a large bowl-you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
  • On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
  • Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.

TURKEY CREAM CHEESE ENCHILADAS



Turkey Cream Cheese Enchiladas image

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

3 tablespoons butter
3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 teaspoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground chipotle chile pepper
½ teaspoon ground ancho chile pepper
2 teaspoons ground cumin
1 ½ teaspoons paprika
1 cup sour cream
⅓ cup heavy cream
1 (8 ounce) package cream cheese, cut into pieces
5 cups shredded cooked turkey
2 ½ cups shredded Cheddar cheese
1 teaspoon hot pepper sauce, or to taste
22 (6 inch) corn tortillas
1 cup vegetable oil for frying
1 ½ cups shredded Cheddar cheese, divided

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 ENCHILADAS



Turkey Enchiladas image

I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1 can (4 ounces) chopped green chilies, drained, divided
3 tablespoons butter, divided
1/3 cup taco sauce
1 cup sour cream, divided
1/8 teaspoon chili powder
2-1/2 cups cooked cubed turkey
2 cups shredded cheddar cheese, divided
10 flour tortillas (8 inches)
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup chopped fresh tomatoes

Steps:

  • In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts :

TURKEY ENCHILADAS



Turkey Enchiladas image

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

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

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

TURKEY ENCHILADAS



Turkey Enchiladas image

Turkey, corn, tomato, and black bean filling is baked inside a corn tortilla topped with a mild sauce and melted cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 15

2 tablespoons olive oil, plus more for brushing
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) tomato sauce
Salt
1 small onion, cut into 1/4-inch dice (about 1/3 cup)
12 ounces ground turkey
8 corn tortillas (6 inches in diameter)
1/3 cup frozen corn, thawed
1/3 cup rinsed and drained canned black beans
2 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
Freshly ground pepper
1 3/4 cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees. Heat 1 tablespoon oil in medium pan over medium-high heat. Stir in flour, ground coriander, chili powder, and ground cumin; add tomato sauce, 1 cup water, and 3/4 teaspoon salt. Simmer 10 minutes.
  • Heat remaining tablespoon oil in a large skillet over medium-high heat; add onion and turkey. Cook, stirring, until browned, 10 minutes. Brush tortillas with oil; warm in oven 3 minutes.
  • Stir corn, beans, and tomatoes into turkey; season with salt and pepper. Spread 1/2 cup sauce in an 8-inch baking dish. Top each tortilla with a spoonful of sauce, 1/2 cup turkey, and 1 tablespoon cheese. Roll up; place in dish. Cover with remaining sauce and cheese. Bake until heated through, 15 minutes.

TURKEY ENCHILADAS



Turkey enchiladas image

Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 11

1 tbsp sunflower oil
500g turkey mince (2% fat)
1 medium onion, finely chopped
1 yellow pepper, deseeded and thinly sliced
400g can chopped tomatoes
400g can red kidney beans in chilli sauce
1 tbsp fresh lime or lemon juice
2 heaped tbsp roughly chopped coriander, plus extra to garnish
6 regular or 8 mini flour tortillas
50g reduced-fat mature cheddar, coarsely grated
large mixed salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
  • Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
  • Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
  • Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.

Nutrition Facts : Calories 486 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium

TURKEY ENCHILADAS



Turkey Enchiladas image

This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!

Provided by MaryMc

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups shredded roast turkey (smoked turkey is fabulous in this recipe!)
2 green onions, white and green parts, thinly sliced
3 tablespoons cream cheese, at room temperature
1 1/3 cups grated monterey jack cheese
2 (7 ounce) cans salsa verde (look for Herdez brand) or 1 (13 ounce) can tomatillos (look for Herdez brand)
2 -4 tablespoons canned chopped green jalapenos, drained
1/2 cup fresh cilantro leaves
2/3 cup heavy whipping cream
1/4 cup vegetable oil
8 corn tortillas

Steps:

  • Preheat the oven to 350 degree F.
  • In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
  • In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
  • Heat the oil in a heavy, 6-inch skillet over medium-high heat.
  • Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
  • Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
  • Repeat until all 8 tortillas are softened and drained.
  • Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
  • Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
  • Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.

Nutrition Facts : Calories 569.1, Fat 45.2, SaturatedFat 20.7, Cholesterol 99.8, Sodium 846.9, Carbohydrate 28.2, Fiber 3.8, Sugar 2.5, Protein 15.1

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From copykat.com


CHICKEN(OR TURKEY) ENCHILADAS WITH BLACK BEANS - FEASTING AT HOME
2017-11-24 Instructions. In a medium bowl, mix shredded chicken or turkey ( or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients) Pour 1/2 cup Enchilada sauce to the bottom of a well greased 9 x 13 inch baking dish, to lightly coat.
From feastingathome.com


THE BEST LEFTOVER TURKEY ENCHILADAS | READY IN 30 MINUTES!
In a large bowl combine your turkey, sour cream, green chile, taco seasoning, and part of your mozzarella and jack cheese. Warm your green enchilada sauce in the microwave. Dip a corn tortilla in the warm sauce, add the turkey mixture to the center, then roll up and place in a 9x13 baking dish. Once all the tortillas are rolled, pour remaining ...
From atablefullofjoy.com


TURKEY ENCHILADAS RECIPE - BBC FOOD
To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened. Add the passata, oregano and black pepper. Cover , …
From bbc.co.uk


HERE ARE 10 WAYS TO MAKE ENCHILADAS | THERECIPE
2022-08-11 These enchiladas are absolutely divine with hints of dried seasonings, lean ground turkey, and Monterey jack cheese. Make the turkey mixture in a hot skillet, then load it in a flour tortilla with cheese. After the enchiladas are placed in the pan, coat them with the sauce and remaining cheese. Allow them to bake until the cheese is bubbling ...
From therecipe.com


EASY GROUND TURKEY ENCHILADAS - THE HUNGRY BLUEBIRD
2019-05-05 Preheat oven to 375º. In large skillet, heat olive oil until shimmering. Pat turkey dry and add to pan, do not move, brown for about 6 minutes. Flip, brown other side for about 5 or 6 minutes. Add onion, garlic and spices and start breaking up turkey meat with a wooden spoon.
From thehungrybluebird.com


TURKEY ENCHILADAS - MY LIFE AFTER DAIRY
2020-01-13 Directions for Ground Turkey Enchiladas. Preheat the oven to 350°F. Cook onion: In a large skillet, heat olive oil. One hot, add diced onion and cook about 5 minutes. Brown the turkey: Add the ground turkey into the pan. Brown and crumble to meat as you go and cook until no longer pink, roughly 5 minutes.
From mylifeafterdairy.com


15-MINUTE TURKEY ENCHILADAS RECIPE - SERIOUS EATS
2018-08-29 Directions. Place a single tortilla on a cutting board. Add 1 1/2 ounce of turkey meat. Roll tightly into a cigar shape and rest on seam. Repeat with remaining tortillas and turkey. Heat oil in a cast iron or non-stick skillet over medium-high heat until shimmering. Reduce heat to …
From seriouseats.com


GROUND TURKEY ENCHILADAS - HEALTHY SEASONAL RECIPES
2022-03-16 Step By Step Instructions To Make Ground Turkey Enchiladas. Step 1: Cook Turkey and Onions. Step 2: Season Turkey. Step 3: Stir in Chiles and Yogurt. Step 4: Prepare Baking Dish and Warm Tortillas. Step 5: Prepare Casserole Dish. Step 6: Fill Tortillas. Step 7: Bake Enchiladas. Step 8: Garnish.
From healthyseasonalrecipes.com


LEFTOVER TURKEY ENCHILADAS - SAVORY NOTHINGS
2021-11-28 Prep: Preheat oven to 360°F. Sauté onion and turkey: Heat oil in large skillet over medium heat. Add onion and cook until softened, 3-4 minutes. Stir through turkey and taco seasoning, add 2-3 tablespoon water (or chicken broth). Sauté until turkey meat has soaked up all liquid, about 1-2 minutes. Take off the heat.
From savorynothings.com


CRAN-TURKEY ENCHILADAS | BETTER HOMES & GARDENS
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla.
From bhg.com


TURKEY ENCHILADAS - PINCH OF NOM
Instructions. Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the onion and cook for 4 minutes. Add the pepper and garlic and continue to fry for 3 minutes. Add the paprika and chipotle paste and continue to cook for 2 minutes. Add the black beans and passata and simmer for 3 minutes.
From pinchofnom.com


SOUTHWEST GROUND TURKEY ENCHILADAS - WHAT MOLLY MADE
2022-01-20 Add the garlic and cook for another minute, until fragrant. Add the ground turkey, chili powder, cumin, paprika, garlic powder, oregano, salt and pepper and cook to break up the turkey until no pink remains, about 5 minutes. Add the fire roasted tomatoes and black beans and stir to combine then remove the mixture from the heat.
From whatmollymade.com


TURKEY ENCHILADAS - SWIRLS OF FLAVOR
2021-12-15 Preheat oven to 375F. Combine mashed potatoes and ¾ cup cheddar cheese. Fill each tortilla with potato mixture, turkey and stuffing, dividing evenly between the tortillas. Spread ½ cup gravy on the bottom of a baking dish and arrange the tortillas in the baking dish. Top with remaining gravy and bake, covered, 40 minutes.
From swirlsofflavor.com


WEEKNIGHT TURKEY ENCHILADAS | A BOUNTIFUL KITCHEN
2016-09-14 Pre heat the oven to 350 with the rack in the center of the oven. In a skillet over medium heat, cook turkey and chopped onion. Season the ground turkey and onion with coriander, chili powder, cumin , garlic salt and pepper. Cook for about 5 minutes or until onion is softened and turkey is no longer pink.
From abountifulkitchen.com


TURKEY ENCHILADA CASSEROLE RECIPE | MYRECIPES
In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit.
From myrecipes.com


BUFFALO TURKEY ENCHILADAS ARE HERE TO RESCUE YOUR THANKSGIVING ...
2019-11-13 Download Food Network Kitchen now to take advantage of a 90-day free trial and get 25+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.
From foodnetwork.com


LEFTOVER TURKEY ENCHILADAS - BAKE IT WITH LOVE
Mix until well combined. Portion the filling into each tortilla, roll, then place seam side down in your baking dish. Cover the enchiladas with the remaining enchilada sauce and top with remaining grated cheeses. Bake at 350°F (175°C) for 25-30 minutes or until the cheese is melted and sauce is bubbling around the edges.
From bakeitwithlove.com


LEFTOVER TURKEY ENCHILADAS - SPEND WITH PENNIES
2021-11-27 Instructions. Preheat oven to 400°F. Lightly grease a 9x13 pan. Heat oill in a small pan. Cook onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste. Place ½ cup enchilada sauce in the bottom of the prepared pan.
From spendwithpennies.com


VERDE GROUND TURKEY ENCHILADAS RECIPE - NATIONAL TURKEY …
Fill a tortilla with a few tablespoons of turkey filling. Roll the tortilla and place seam side down into the prepared baking dish. Repeat until you've used up all the tortillas and turkey. Sprinkle the enchiladas with the shredded Monterey Jack then drizzle with the remaining 3/4 cup salsa verde. Bake for 15 minutes.
From eatturkey.org


TURKEY ENCHILADAS - ISABEL EATS
2021-01-18 Add the ground turkey, chili powder, salt, onion powder, oregano, garlic powder and cumin. Use a wooden spoon or spatula to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until turkey is browned and cooked through. Add 1/4 cup enchilada sauce, stir to combine, and remove from heat.
From isabeleats.com


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