Beef Or Chicken Or Turkey Enchiladas Recipes

BEEF OR CHICKEN ENCHILADAS

Steps:

• In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. , Grease a 13x9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

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.

CHICKEN OR TURKEY ENCHILADAS

Steps:

• In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
• In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
• water, cumin, pepper, and salt.
• Stir in the cooked onion and chicken.
• Wrap the tortillas in foil.
• Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
• Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
• For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
• Place the tortilla, seam side down, in the baking dish.
• Repeat with the remaining filling and tortillas.
• For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
• Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
• Sprinkle with the cheese.
• Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
• Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
• NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
• I either saute these or grill them until no longer pink.
• I shred the meat and proceed as usual with the recipe.
• The time to make does not include this step.

EASY ENCHILADAS (BEEF OR CHICKEN)

Steps:

• If using chicken, boil chicken in water.
• Then rinse and shred with fork.
• Add onion and garlic.
• If using ground beef, brown with onion and garlic, drain.
• Add next 7 ingredients (worcestershire sauce through black pepper).
• In another skillet, heat oil.
• Add tortillas, one at a time, for 10 seconds on each side.
• Drain on paper towel.
• In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
• At this time, pan may be refrigerated for several hours or overnight.
• Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
• Top with sour cream.
• Enjoy!

WHITE CHICKEN OR TURKEY ENCHILADAS

Steps:

• Section meat and mix lightly with cream cheese.
• Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas.
• Stir salt, pepper, vinegar and chili powder into cream. If everyone you're serving like heat, add cayenne pepper to taste.
• Melt butter. Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up. Lay enchilada in pan (seam side down). Repeat for all tortillas and logs.
• Cover enchiladas with cream mixture and slices of Gruyere.
• Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate.
• Using evaporated skim milk in place of the cream does not work well. If doubled, add 1 cup milk to cream rather than using 2 cups of cream.

TURKEY OR CHICKEN ENCHILADAS

Steps:

• In a glass bowl combine the onions, 2 Tbsp green chilies, and 1 Tbsp butter. Microwave on high for one minute.
• Add taco sauce, 1/4 cup sour cream, and chili powder. Stir in turkey and 1/2 cup shredded cheese.
• Divide the mixture among the tortillas. Roll tortillas and place seam side down in 9 x 13 inch baking dish.
• Microwave remaining 2 Tbsp butter until melted.
• Blend in flour.
• Slowly stir in broth.
• Microwave on high for three to four minutes, stirring every minute, until thickened.
• Stir in remaining sour cream and peppers.
• Pour mixture over enchiladas.
• Bake 45 minutes at 325 degrees.
• Sprinkle with remining cheese and tomatoes.
• Return to oven until cheese is melted.

CHICKEN OR TURKEY ENCHILADAS

Steps:

• Heat oven to 350.
• Spray rectangular 11x7 baking dish with cooking spray.
• Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor.
• Cover and blend on high speed about 30 seconds or until smooth.
• Reserve half of mixture.
• Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
• Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
• Roll tortilla around filling, place seam side down in baking dish.
• Pour reserved sauce mixture over enchiladas.
• Sprinkle with remaining 1/2 cup cheese.
• Bake uncovered 20-25 minutes or until hot.
• Serve with lime wedges.

BEEF (OR CHICKEN OR TURKEY) ENCHILADAS

Steps:

• Heat oven to 350 degrees.
• In medium saucepan, combine first 7 ingredients; simmer for 20 minutes.
• In large skillet, brown ground beef and onion; drain excess fat.
• Remove from heat; add 1 cup shredded cheese, 1 cup tomato paste mixture and olives.
• Pour the remaining tomato paste mixture into a greased 13" x 9" baking dish.
• Spoon about 2 heaping tablespoonfuls of beef mixture down center of each tortilla; fold or roll tortilla around filling.
• Place the tortillas seam side down in dish.
• Pour any remaining beef and tomato mixture over tortillas; sprinkle with remaining cheese.
• Bake uncovered at 350 degrees for 20 to 25 minutes or until hot and bubbly.
• Serve with sour cream, Mexican rice, refried beans and margaritas!