SPICY TURKEY ENCHILADAS
Turn leftover turkey into this comforting and quick-to-make enchilada recipe.
Provided by delicious. magazine
Categories Turkey recipes
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat the oil in a frying pan over a low heat and gently fry the onion for 10 minutes until golden and translucent. Add the garlic and chipotle paste and fry for 2 minutes more. Add the tomatoes, 200ml of the stock and the red wine vinegar. Season with a pinch of sugar, sea salt and ground black pepper, then simmer for 15-20 minutes.
- Preheat the oven to 180°C/fan 160°C/gas 4. In another lightly oiled frying pan, fry each tortilla for 30 seconds on one side until golden, re-oiling the pan each time. Set aside. Put the turkey in the empty pan and warm through with the spices, remaining stock and pickling liquid. Remove from the heat and stir in the jalapeño slices.
- Divide the turkey mixture equally among the tortillas, then roll them up. Spread one third of the tomato sauce on the bottom of a large ovenproof dish, then nestle in the enchiladas in one layer. Top with the rest of the sauce, dot all over with dollops of soured cream and scatter with cheese. Bake for 20 minutes until bubbling and piping hot. Leave to stand for 5 minutes, then serve.
Nutrition Facts : Calories 713kcals, Fat 27.6g (13.5g saturated), Protein 46.2g, Carbohydrate 66.7g (10.9g sugars), Fiber 5.6g
EASY GROUND TURKEY ENCHILADAS
Easy enchiladas made with ground turkey, two cheeses and red enchilada sauce. Serve with some easy refried beans, recipe below in notes.
Provided by Kelly Wildenhaus
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- 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. Continue until no longer pink and onion has softened.
- Add ¼ cup enchilada sauce to pan, stir to combine and season with salt and pepper. Cook 1 to 2 more minutes then remove from heat and set aside.
- Spread ½ cup enchilada sauce in bottom of 9" by 13" baking dish. Place ⅛ of the turkey mixture on each flour tortilla, top with ¼ cup shredded cheese and tightly roll up. Place rolled enchiladas, seam side down, in baking dish.
- Top with remaining 1 cup enchilada sauce, evenly top with remaining shredded cheese and then the crumbled queso fresco.
- Bake for 20 minutes until hot and bubbly. If desired, garnish with green onions and cilantro and serve with more enchilada sauce and sour cream. Enjoy!
Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 28 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 863 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
SPICY GROUND TURKEY ENCHILADAS
I like to get inspired by recipes and then tweak them into my own fabulous creations. Unsure of what to make for Sunday dinner, but needing a quick and economical solution to my dilemma, I came up with these. I served these with a salad that was topped with a fresh pineapple and fresh cilantro vinaigrette I concocted. I hope you love them as much as we did! This is a great idea to use up that left over rice. Also leave out the turkey for a vegetarian option.
Provided by mystikal2314
Categories One Dish Meal
Time 45m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 17
Steps:
- Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables).
- Stir in all the veggies and let them cook down.
- Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point.
- Heat your oven to 350 degrees.
- Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa.
- Lightly grease the bottom of a 9x13 inch baking dish.
- Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding.
- Fold tortillas over the filling and place seam-side down in the prepared pan.
- Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese.
- Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese.
- Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes.
- Top with sour cream and fresh chopped cilantro and serve.
Nutrition Facts : Calories 1183.8, Fat 51.7, SaturatedFat 21.4, Cholesterol 145.5, Sodium 2549, Carbohydrate 125, Fiber 16, Sugar 10.2, Protein 57.4
TURKEY ENCHILADA CASSEROLE
Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
GROUND TURKEY ENCHILADAS
Simple and fast enchiladas made with easy to get ingredients and ground turkey. I made this one up myself for our family dinner tonight actually and it turned out really yummy! Served with refried beans and sour cream.
Provided by jswinks
Categories Poultry
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground turkey and onion together. Drain any liquid.
- Add green chilies and about 1/2 cup of the enchilada sauce.
- Place a couple spoonfuls of meat mixture into each tortilla and roll.
- Place into a 9x13 baking dish.
- Cover rolled enchiladas with remaining enchilada sauce.
- Top with cheese.
- Bake at 350F for 10-15 minutes until heated through and cheese is melted and sauce is bubbly.
BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
GROUND TURKEY ENCHILADAS
Yumm fast easy and healthy recipe. You can add in any type of spice and or more veggies if you like. I love this so much and almost didn't want to share but I need to post if for safe keeping. Enjoy!
Provided by Miss Oregon
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp). Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
- Lay flour tortilla flat and place 1/3 cup mix, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350 degrees.
- Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted.
- Serve with refried beans and Mexican rice. Sour cream and guacamole are also great additions.
Nutrition Facts : Calories 1026.4, Fat 60.6, SaturatedFat 30.6, Cholesterol 266.2, Sodium 2624.6, Carbohydrate 62.2, Fiber 9.2, Sugar 13.2, Protein 61.5
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