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.
HEARTY TURKEY ENCHILADA CASSEROLE
Enchilada Casserole is a hearty satisfying entree. Marcia Schmiedt of Anchorage, Alaska shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook the turkey, onions and garlic in 1 tablespoon oil until no longer pink; drain. Sprinkle with the flour, chili powder, seasoned salt and pepper. Add water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until reduced. , In another skillet, fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut nine tortillas in half. Place cut edge of one tortilla against each short side of a greased 11x7-in. baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place a whole tortilla in center., Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Top with remaining tortillas and meat sauce. , Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with salsa.
Nutrition Facts : Calories 430 calories, Fat 27g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 634mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g 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.
TURKEY ENCHILADA CASSEROLE
I like this as comfort food - it isn't gourmet, but it is easy to make, and I like the taste of it pretty all right, especially when I am in the mood for Mexican. The key to this recipe is getting GOOD enchilada sauce - you won't be happy with the normal, Americanized El Paso brand, etc. Go to the Mexican food aisle and get some of their sauce. Additionally, good corn tortillas are also very, very important, and the cheaper ones are rubbery (mission brands aren't good). All spice amounts are general, and should be modified to taste ( you should start with less and build the sauce up to the taste you like with these seasonings). This will be pretty mild as suggested, I would start with what is below and build from there.
Provided by larchie
Categories Poultry
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large skillet (or small dutch oven); brown ground turkey, onion, and garlic until turkey crumbly and no longer pink.
- Stir in next 9 ingredients; reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated (season sauce to taste here).
- Spoon 1/3 of sauce mixture in bottom of lightly greased 13 x 9 inch baking dish. Layer with 1/3 tortillas, then 1/3 sauce and turkey mixture, and then 1/3 cheese; repeat layers to the top of the casserole dish.
- Bake at 350 degrees for 15 to 20 minutes, or until golden and bubbly. Top with fresh cilantro and green onions.
Nutrition Facts : Calories 422.3, Fat 13.6, SaturatedFat 5, Cholesterol 70.9, Sodium 1124.8, Carbohydrate 42.7, Fiber 6.9, Sugar 1.8, Protein 34.1
CHEESY TURKEY ENCHILADA CASSEROLE
Stuffed with shredded turkey, cheese and green onions and topped with fresh tomatoes and cilantro, this zesty enchilada casserole calls for a fiesta!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Spread 1/2 cup enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Combine 1/2 cup of the remaining enchilada sauce, turkey, 1/2 cup cheese and 1/4 cup onions. Spoon 1/4 cup turkey mixture down center of each tortilla; roll up.
- Place, seam sides down, in prepared dish; top with remaining sauce and cheese. Cover.
- Bake 30 min. or until cheese is melted, uncovering for the last 5 min. Meanwhile, combine tomatoes, remaining onions, cilantro and dressing.
- Top enchiladas with tomato mixture before serving.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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