Best Turkey Club Enchilada Casserole Recipes

Turkey Club Enchilada Casserole image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)
2 tablespoons EVOO
3 to 4 ounces center cut smoky bacon or applewood bacon, chopped
4 cloves garlic, finely chopped
2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling)
2 medium or 1 large onion, finely chopped
1 tablespoon ground cumin, scant palmful
Freshly ground black pepper
1/4 cup fresh cilantro or parsley leaves, finely chopped
2 tomatoes, seeded and chopped
1 lime, juiced
About 1 cup leftover gravy, or turkey or chicken stock
Salt
16 corn tortillas or twelve 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
One 4-ounce tin diced green chiles, well drained
Chopped or shredded iceberg or Romaine heart lettuce
Diced avocado with lime juice
Seeded diced tomatoes
Chopped red onion or scallions
Creme fraiche or Mexican crema or sour cream, for dolloping

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.

TURKEY CLUB ENCHILADA CASSEROLE image

Yield 6 people

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock
1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons EVOO - Extra Virgin Olive Oil
1/4 to 1/3 pound center-cut smoky bacon or Apple wood bacon (such as Oscar's Hickory House Warrensburg)
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
Black pepper
1/4 cup cilantro or parsley, finely chopped
Juice of 1 lime
2 tomatoes, seeded and chopped
Salt
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained

Steps:

For the gravy*, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup. * Use about a cup of leftover gravy instead of this skillet gravy if you have it! Coarsely chop the turkey meat and pulse process in a food processor into fine chop. Heat a large, deep skillet over medium to medium-high heat with EVOO, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat. Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side. In a saucepot over medium heat, melt butter then whisk in flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in green chilies. Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store. To bake enchiladas, bring to room temperature and preheat oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes. If from fridge, 20-25 minutes if still warm from initial preparation. Top enchiladas with any or all toppings and serve.