Best Spinach Cream Cheese And Turkey Enchiladas Recipes

SPINACH AND CREAM CHEESE ENCHILADAS

Steps:

• Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
• Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
• Place filled tortillas side by side seam side down in casserole dish.
• Bake at 350 degrees for approximately 30 minutes.
• Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
• Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
• Remove enchiladas from oven and cover with sauce mixture serve immediately.

OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE

Steps:

• Set oven to 350°F.
• Grease a 13x9-inch baking dish.
• In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
• Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
• Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
• Add in the cream cheese, stirring just until melted and combined.
• Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
• In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
• Bake in a 350 degree F oven for 20 minutes or until hot.
• Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
• Top with toppings that are listed, or top with your favorite toppings.

CONTEST-WINNING TURKEY ENCHILADAS

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.

CREAMY TURKEY SPINACH ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Microwave the frozen spinach for 1 minute, then squeeze it dry.
• In a saucepan, melt the butter with the olive oil and sauté the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, Rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and sauté for about 7 minutes.
• Remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
• Lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
• Place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
• Spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
• Pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
• Bake at 350 degrees F for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
• Serve with rice, beans, and garnish with guacamole.

TURKEY CREAM CHEESE ENCHILADAS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans.
• Heat the butter and olive oil in a large skillet over medium heat. Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant, about 5 more minutes.
• Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
• Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
• Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
• To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
• Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. Let stand about 10 minutes to rest before serving.

TURKEY ENCHILADAS FANTASTICAS RECIPE - (5/5)

Steps:

• 1. Cook ground turkey until loses pink color in skillet 2. Add picante, spinach, cumin and salt to pan 3. Cook for 5 minutes or until liquid evaporates 4. Add cream sheese, stir until just melted. Remove from heat. 5. Spoon mixture into tortillas, roll up and seam sides 6. Combine tomatoes, remaining picante, cumin and spoon over enchiladas 7. Bake at 350 for 20 minutes until hot. 8. Sprinkle with toppings before serving

CREAMY TURKEY ENCHILADAS

Steps:

• In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
• Dice 2 cups of turkey into small pieces. Set aside.
• In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
• In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
• ASSEMBLING AND COOKING:.
• Preheat oven to 350 degrees F.
• In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
• Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
• Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
• Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional).
• Cook's Notes:.
• "Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)".

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small bowl, combine the cheese, onion, and black olives.
• In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
• Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
• Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

SPINACH ENCHILADAS

Steps:

• For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.