Spicy Turkey Enchiladas Recipes

SPICY GROUND TURKEY ENCHILADAS

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.

TURKEY BLACK BEAN ENCHILADAS

Steps:

• Prepare the filling: Heat olive oil in a sauté pan over medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tablespoons lemon or lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.
• Sprinkle with lime juice, serve with garnishes: Sprinkle with a little more lime or lemon juice before serving. Serve with chopped red onion, chopped avocados, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).

BLACK BEAN TURKEY ENCHILADAS

Steps:

• Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chiles and salsa., Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese., Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.

SPICY TURKEY ENCHILADAS

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.

GROUND TURKEY ENCHILADAS

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.

TURKEY ENCHILADAS

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.

TURKEY ENCHILADAS

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.