HEALTHY BAKED TURKEY ENCHILADAS
Provided by Jenna
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Brown ground turkey in a pan until it's no longer pink. Drain any extra fat. Add in zucchini, onion, garlic, and cook for 5 minutes. If you don't like to chop your vegetables and want to save some time, add them to a food processor and have that do all the work for you. Please note, in the recipe video, I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.
- In a bowl add in enchilada sauce and 1 cup of tomato sauce. Tomato sauce is optional. Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.
- Place about 1/2 cup of turkey mixture onto a flour tortilla and roll it up like a burrito and lay seam-side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray. If there are any extra turkey and vegetable mixture leftover, you can add that to the top of the enchiladas. Sprinkle with cheese on top.
- Cook enchiladas for 20 - 25 minutes. Take out of the oven. Serve with some salsa or sour cream.
- Makes 10 enchiladas. Serving size: 1 enchilada.
Nutrition Facts : ServingSize 1 enchilada, Calories 229, Sugar 1, Fat 7, SaturatedFat 3, Carbohydrate 20, Fiber 1, Protein 22
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
CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
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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