Best Four Seasons Enchiladas Recipes

FOUR SEASONS ENCHILADAS

Four Seasons Enchiladas image

Nice and spicy use for leftover turkey in a form that even the children will enjoy. Quick, too! Great topped with black olives, green onions, and tomatoes! Leftover ham would also be excellent in this dish.

Provided by Janice Elder

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 (4 ounce) can chopped green chile peppers, drained
4 ounces cream cheese, softened
½ teaspoon ground cumin
2 cups chopped cooked turkey
8 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (16 ounce) can chili beans, undrained
1 cup shredded Monterey Jack cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 42 g, Cholesterol 55 mg, Fat 15 g, Fiber 5.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1128.6 mg, Sugar 4 g

FOUR SEASONS ENCHILADAS

Four Seasons Enchiladas image

Here's a simple enchilada recipe that doesn't use a tomato based or standard enchilada sauce. It's quick to throw together and can easily be adjusted for smaller portions.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 30m

Number Of Ingredients 7

Ingredients

4-oz can(s) chopped green chilies, drained
4 oz cream cheese, softened
2 c cooked chicken or turkey, chopped
8 8-inch flour tortillas
16-oz jar(s) salsa
16-oz can(s) chili beans in zesty sauce, optional
1 c cheddar cheese, shredded or monterey jack cheese, shredded

Steps:

1. Preheat oven to 350ºF.
2. Lightly grease a 9x13 inch baking dish.
3. In a medium bowl, mix chile peppers and cream cheese.
4. Stir in chopped chicken or turkey.
5. Place the tortillas in a microwave oven.
6. Heat for 1 minute, or until the tortillas are softened.
7. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
8. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
9. In a medium bowl, combine the salsa and beans.
10. Spoon the mixture over the enchiladas.
11. Sprinkle the top with cheese.
12. Bake 20 minutes or til bubbly and lightly browned.

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