Scrumptious Turkey Enchiladas Recipes

TURKEY ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
• Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
• In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
• **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

CHICKEN ENCHILADAS WITH BLACK BEANS

Steps:

• Preheat oven to 400F
• 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.
• Divide the filling among the tortillas ( about 1/3 cup) adding 2-3 tablespoons cheese. Roll them up and place them seam side down in the baking dish over the sauce.
• Pour the remaining Enchilada Sauce over top and Sprinkle with remaining cheese.
• Bake covered for 20 minutes, then uncover for the last 5-10.
• Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 375 and lightly grease a casserole/baking dish.
• Lay tortillas out on a clean flat surface. Distribute black beans and shredded turkey between each tortilla and lay it out in a strip right down the middle of each tortilla. Sprinkle cumin over black beans and turkey. Divide one cup of cheese between each tortilla, sprinkle the cheese right on top of the black beans and turkey.
• Spread 1 cup of enchilada sauce in the bottom of prepared baking dish. Roll up each tortilla and place side by side in the dish. (Just squish them in to make one single layer if you need to) Sprinkle Pour remaining enchilada sauce over the enchiladas, and sprinkle with remaining cheese. Bake for 15-20 minutes until cheese is melty (including cheese inside the enchiladas) and tortillas start to brown a little bit. Sprinkle with cilantro if desired and serve warm.

TURKEY ENCHILADAS

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.

TURKEY ENCHILADAS

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.

SCRUMPTIOUS TURKEY ENCHILADAS

Steps:

• 1. Diced and slightly shred 4 cups Turkey. White or dark meat is okay. I used both. Add a little salt and pepper to taste.
• 2. Dice up your onion.
• 3. Add this to your meat along with one cup of shredded cheese and your broth. set aside.
• 4. warm up a few corn tortillas at a time (about three), wrapped in a paper towel and microwave for 20 seconds. The reason for this is because you don't want your corn tortillas to crack when folding. Pour your enchilada sauce in a pie dish. Dip one side of your corn tortilla in the enchilada sauce.
• 5. lightly spray (cooking spray) a 9 x 13 casserole dish (or disposable tin) sauce side down.
• 6. Fill with your turkey filling and roll up. slide it to the side and repeat until your dish fills up.
• 7. Pour more enchilada sauce on top after your tray is full.
• 8. Sprinkle with shredded cheese. Bake in 350 oven until everything heats up and your cheese is melted on top.