Turkey Green Chile Enchiladas Recipes

TURKEY ENCHILADAS VERDES

Turkey Enchiladas Verdes image

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

Ingredients

32 corn tortillas (6 inches)
1/3 cup plus 1 tablespoon canola oil, divided
1 medium onion, chopped
3 cups cubed cooked turkey
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tablespoon chopped pickled jalapeno slices
1 envelope taco seasoning
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cans (10 ounces each) green enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded Monterey Jack cheese, divided
Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices

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.

TURKEY-GREEN CHILE ENCHILADAS

Turkey-Green Chile Enchiladas image

Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons semisweet chocolate chips
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
2 cups shredded cooked turkey
1 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 package (11.5 oz) Old El Paso™ flour tortillas (8-inch; 8 tortillas)
1 cup shredded pepper Jack cheese (4 oz)

Steps:

Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 8 g, TransFat 1/2 g

GREEN CHILE-TURKEY ENCHILADAS

Green Chile-Turkey Enchiladas image

Turn leftover turkey into a Mexican fiesta! These enchiladas can be assembled in 15 minutes before baking.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup sour cream ranch dip
2 tablespoons Gold Medal™ all-purpose flour
2 cups diced cooked turkey
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 inch)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

Nutrition Facts : Calories 380, Carbohydrate 27 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 0 g

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY

Green Chile Enchiladas with Leftover Turkey image

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

Ingredients

3 cups shredded cooked turkey breast
1 ½ cups sour cream, divided
1 (16 ounce) jar chunky, mild green chile salsa, divided
1 (8 ounce) package shredded mild Cheddar cheese, divided
1 (8 ounce) package shredded Monterey Jack cheese, divided
8 (6 inch) flour tortillas

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

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