TURKEY ENCHILADA CASSEROLE
An easy Tex-Mex casserole for those post holiday turkey leftovers! Feel free to use shredded chicken the rest of the year.
Provided by Liz Berg
Categories 300+ Entree Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saute pan, cook turkey, onion, bell pepper, garlic, oregano, and cumin in oil until the vegetables are soft. Stir in 1 cup enchilada sauce. Taste for seasoning and add salt if needed. Cut tortillas in half. Layer 1/4 of the tortillas on the bottom of the casserole, then 1/4 of the cheese, 1/3 of the turkey mixture, 1/4 of the remaining enchilada sauce. Repeat these layers two more times, then finish off with the rest of the tortillas, sauce and cheese. Preheat oven to 425°. Bake until cheese is melted and casserole is hot in the center, about 20 minutes.
Nutrition Facts : Calories 358 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 479 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
EASY TURKEY ENCHILADA CASSEROLE
This Easy Turkey Enchilada Casserole is loaded with ground turkey, corn, pinto beans, tortillas and an easy homemade enchilada sauce
Provided by Deborah
Categories Dinner
Time 45m
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees.
- Lightly coat a 9 x 13-inch baking dish with olive oil.
- Pour 1 cup enchilada sauce in the bottom of the baking dish and spread evenly.
- Add a layer of 4 tortillas to the top of the sauce.
- Sprinkle 1 cup pinto beans and 1/2 cup corn and distribute evenly over the tortillas.
- Add 1/2 of the cooked ground turkey meat and 1/2 cup cheese to the top of the beans and corn.
- Repeat with another layer of tortillas, sauce, beans and corn, turkey and cheese.
- Add a final layer of tortillas. Spread the remaining sauce over the tortillas. Sprinkle the cheese to the top of the sauce.
- Cover the pan with aluminum foil, then bake for 20 minutes.
- Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas with chopped tomato, sliced green onion, slivered purple onion and olives.
- Return to oven and bake for another 10 minutes.
- Cool for about 10 minutes before serving. Garnish with chopped cilantro.
- Add the olive oil (or canola oil) to a large pot.
- Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly.
- Stir in the chili powder, cumin and oregano.
- Add the crushed tomatoes, tomato sauce and chicken broth.
- Blend well and bring the sauce to a simmer.
- Lower the heat and cook for about 5 to 7 minutes or until the sauce has slightly thickened.Season the sauce with additional salt and pepper to taste.
Nutrition Facts : Calories 799 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 38 grams fat, Fiber 20 grams fiber, Protein 46 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1459 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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.
TURKEY CLUB ENCHILADA CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
- Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
- Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
- In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
- Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
- To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
- Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.
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