TURKEY ENCHILADAS VERDES
Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. -Karyn Power, Arlington, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 350 calories, Fat 17g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
ENCHILADAS VERDES DE POLLO
Provided by Rick Martinez
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
- While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
- Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
- Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
- Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
- Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
- Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
- Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
- Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
- Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
- Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.
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.
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.
Provided by cherylcobbs
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g
MEXICAN ENCHILADAS DE PAVO CON VERDE, TURKEY ENCHILADAS WITH GRE
There has been a request for one person recipes, well here is one! Mind you you have to like it spicy for this one. Quick and easy and very tasty if you like the ingredients. Add some refried beans if you want.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a fry pan and soften the tortillas, Just takes a minute.
- Drain tortillas on a paper towel.
- Put half the turkey on one tortilla and top with half the cheese.
- Fold the tortilla over the cheese and roll, place.
- rolled tortilla, seam side down and place in an oven proof dish.
- Repeat with secon enchilada.
- Bake in an oven 350F degrees for about 15 minutes or until it is piping hot.
- Remove from oven and cover the enchiladas with salsa verde, lettuce and tomatoes and green Onion.
- If you would rather have the salsa hot add it to the enchiladas before baking and then add the lettuce tomatoes & green onion just before serving.
- Garnish with sour cream and guacamole.
- Serve it piping hot.
ENCHILADAS VERDES
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Cover a large griddle with aluminum foil and preheat to medium-high.
- Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
- Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
- Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
- Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 20.8 g, Cholesterol 69.6 mg, Fat 20.9 g, Fiber 4.2 g, Protein 11.6 g, SaturatedFat 10.3 g, Sodium 222.3 mg, Sugar 6 g
SPICY ENCHILADAS VERDES DE QUESO
My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!
Provided by red5
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 5
Number Of Ingredients 15
Steps:
- Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
- Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
- Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
- Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
- Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 58.8 g, Cholesterol 28.6 mg, Fat 18.1 g, Fiber 8.6 g, Protein 16.2 g, SaturatedFat 6.7 g, Sodium 498.7 mg, Sugar 4.8 g
AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
More about "mexican enchiladas de pavo con verde turkey enchiladas with gre recipes"
SALSA VERDE TURKEY ENCHILADAS RECIPE
From thekitchn.com
Estimated Reading Time 2 mins
EASY TURKEY ENCHILADAS RECIPE - MEXGROCER
From mexgrocer.com
TURKEY OR CHICKEN ENCHILADAS VERDES - BINKY'S …
From binkysculinarycarnival.com
EASY ENCHILADAS VERDES (GREEN ENCHILADAS)
From skinnytaste.com
ENCHILADAS VERDES CON PAVO (GREEN CHILE TURKEY ENCHILADAS)
From muybuenocookbook.com
5/5 (6)Total Time 32 minsCategory DinnerCalories 1105 per serving
- In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
EASY SALSA VERDE CHICKEN ENCHILADAS - INSPIRED TASTE
From inspiredtaste.net
BEST ENCHILADAS VERDES RECIPE - HOW TO MAKE ENCHILADAS VERDES
From thepioneerwoman.com
BEST MEXICAN ENCHILADAS DE PAVO CON VERDE TURKEY ENCHILADAS …
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love