Simmered Turkey Enchiladas Recipes

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TURKEY ENCHILADAS



Turkey Enchiladas image

These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Provided by Marta Sanchez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 6

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

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.

Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g

TURKEY ENCHILADAS



Turkey Enchiladas image

Provided by Jason Vincent

Categories     Cheese     Garlic     Tomato     turkey     Thanksgiving     Dinner     Hot Pepper     Chile Pepper     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 26

For the enchilada sauce:
2 (28-ounce) cans whole, peeled San Marzano tomatoes, drained and seeded
2 large onions, roughly chopped
8 dried ancho chiles,* seeds removed
20 dried arbol chiles, seeds removed
4 heads garlic, cloves separated and peeled
2 stalks celery, roughly chopped
2 large carrots, roughly chopped
4 tablespoons whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole dill seeds
Fine sea salt and freshly ground black pepper
Your favorite roast turkey or 2 roast chickens
To assemble:
3 tablespoons unsalted butter, softened, for greasing the baking dish
About 4 cups pulled cooked turkey (from roast turkey) or chicken (from 2 roast chickens)
8 (12-inch) flour tortillas
3 cups grated queso fresco**
3 cups shredded queso Chihuahua***
To serve:
Sour cream
Limes, cut into wedges
*Dried chiles are often quite spicy and can leave their heat on your hands so some cooks like to wear rubber gloves when working with them. Be careful not to touch your eyes.
**Queso fresco is a mild, grainy Mexican cheese available at many supermarkets. Cotija and feta are good substitutes.
***Queso Chihuahua is a stringy, melting Mexican cheese. If unavailable, use mozzarella.
Equipment: 1 large roasting pan; food processor or blender; 2 (9- by 13-inch) baking dishes

Steps:

  • While preparing Thanksgiving dinner, make the enchilada sauce:
  • In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
  • Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth-or a combination of these.)
  • When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
  • Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth-if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
  • Assemble the enchiladas:
  • Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.
  • Pick the meat off the leftover turkey carcass and transfer to a large bowl-you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
  • On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
  • Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.

SIMMERED TURKEY ENCHILADAS



Simmered Turkey Enchiladas image

I discovered a different way to serve economical turkey thighs. I simmer them in tomato sauce, green chiles and seasonings until they're tender and flavorful, then serve them in tortillas with our favorite fresh toppings. -Stella Schams, Tempe, Arizona

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 9

2 pounds turkey thighs or drumsticks
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/3 cup chopped onion
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1/4 teaspoon garlic powder
8 flour tortillas (6 inches), warmed
Optional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and shredded lettuce

Steps:

  • Remove skin from turkey; place turkey in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low until turkey is tender, 6-8 hours. , Remove turkey; shred meat with a fork and return to the slow cooker. Heat through., Spoon about 1/2 cup turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes, turning once. Let stand 20 seconds.

Nutrition Facts : Calories 497 calories, Fat 20g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 1028mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 45g protein.

SKILLET ENCHILADAS



Skillet Enchiladas image

These stove top Skillet Enchiladas are going to be your new favorite one-pot meal in under 30 minutes! Beef enchilada skillet combines juicy ground beef (or chicken/turkey), simmered in a homemade healthy enchilada sauce, before being loaded with hearty beans and corn, and then topped with just enough cheese to be hearty without weighing you down!

Provided by Olena Osipov

Categories     Dinner

Time 27m

Number Of Ingredients 15

1 lb ground beef
1 large onion (chopped)
3 garlic cloves (minced)
10 corn or 7 whole wheat tortillas (cut into strips)
14 oz can low sodium black beans (rinsed and drained)
2 cups frozen corn
14 oz can tomato sauce (low sodium)
6 oz can tomato paste (low sodium)
1 cup water or broth
1 cup Tex Mex or cheddar cheese (shredded)
2 tsp maple syrup (honey or sugar)
2 tsp chili powder
2 tsp cumin
1/2 tsp salt
Ground black pepper (to taste)

Steps:

  • Preheat Dutch oven or large deep skillet on medium-high heat. Add ground beef, onion, garlic, chili powder, cumin, salt and pepper. Cook until browned or for about 10 minutes, stirring and breaking into pieces often.
  • Add tomato sauce, tomato paste, maple syrup, water, black beans, corn and tortillas. Stir, cover, reduce heat to low and cook for 10 minutes.
  • Turn off heat and sprinkle enchiladas skillet with cheese. Cover and let stand for a few minutes or until cheese has melted.
  • Garnish with desired toppings like cilantro, green onion, jalapenos, lime and yogurt. Spoon into plates and serve hot.

Nutrition Facts : Calories 365 kcal, Sugar 8 g, Sodium 591 mg, Fat 11 g, SaturatedFat 6 g, Carbohydrate 30 g, Fiber 7 g, Protein 26 g, Cholesterol 67 mg, ServingSize 1 serving

RICK BAYLESS' BRICK RED MOLE & BEEF ENCHILADAS



Rick Bayless' Brick Red Mole & Beef Enchiladas image

Rick Bayless' Brick Red Mole is deep, rich and smoky and so good over just about any enchilada. Choose garnishes of choice to top your enchiladas.

Provided by slightly adapted from Rick Bayless

Categories     Casseroles

Number Of Ingredients 15

6 medium ancho chiles (about 3 ounces total)
3 medium dried guajillo chiles (3/4 ounce total)
6 ounces ripe tomatoes (1 medium-small round or 3 small plum)
4 unpeeled garlic cloves,
2 tablespoons sesame seeds or 6-8 almonds
1/2 teaspoon ground cinnamon, preferably Mexican canela freshly ground
1 generous teaspoon dried oregano, preferably Mexican
1/2 teaspoon black pepper, preferably freshly ground
3 tablespoons Mexican chocolate (about 3/4 ounce) coarsely chopped
3 to 3 1/2 cups chicken broth (divided)
1 1/2 tablespoons vegetable or olive oil or rich-tasting pork lard
About 1/2 teaspoons sugar
Olive oil
12 warm corn tortillas
2 3/4 cups (12 ounces) cooked, coarsely shredded, boneless chicken, pork or beef (this is a good place for a rotisserie chicken or leftover roasted or braised meats)

Steps:

  • On a plate, seam side down. To serve the enchiladas, spoon a generous amount of sauce over the tortillas.
  • In a casserole, seam side down. Ladle the filling over, then bake in a 350-degree oven for about 15 to 20 minutes.

TURKEY ENCHILADAS WITH RED CHILI SAUCE



Turkey Enchiladas with Red Chili Sauce image

Categories     Blender     Onion     turkey     Bake     Cheddar     Avocado     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 13

1/2 cup vegetable oil
twelve 6- to 7-inch corn tortillas
3 cups 1/3-inch pieces cooked turkey or chicken
10 ounces extra-sharp Cheddar, grated (about 3 cups)
1 cup finely chopped red onion
1/3 cup finely chopped fresh coriander plus coriander sprigs for garnish
2 cups red chili sauce or two 10-ounce cans enchilada sauce
2 avocados (preferably California) for garnish
For the red chili sauce:
3 ounces (about 15) dried New Mexican red chilies (available at some specialty foods shop, stemmed and seeded (wear rubber gloves)
1 large onion, halved
1 large garlic clove
6 cups water

Steps:

  • To make the enchiladas:
  • In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.
  • To make the red chili sauce:
  • In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and purée the mixture until it is smooth. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
  • Makes about 3 1/2 cups.

CHICKEN ENCHILADAS WITH WHITE SAUCE



Chicken Enchiladas With White Sauce image

Chicken Enchiladas With White Sauce with an extra flavorful rich filling smothered with homemade green chile white enchilada sauce. This dish is perfect for making ahead which will cut your cooking time in half and serve dinner in less than 30 minutes.

Provided by Julia | The Yummy Bowl

Categories     Main Course

Time 45m

Number Of Ingredients 18

¾ cup sour cream
½ cup Monterey Jack cheese (grated, see notes)
1 ½ cup chicken broth
2 tablespoon gluten-free if desired flour, ( see notes)
2 tablespoon butter
¼ cup warm water
2 tablespoons pickled green chilies or jalapeno (see notes)
10 tortillas (8 inches)
1 ½ cup cooked chicken (shredded or dices, see notes)
½ teaspoon cumin
½ small brown onion (finely diced)
½ teaspoon smoked paprika
½ teaspoon dried oregano
Black pepper to taste
½ teaspoon kosher salt
1 medium garlic clove (minced)
½ cup sweet corn or freshly cooked corn kernels
¾ cup Monterey Cheese + ½ cup for the top layer

Steps:

  • Make white enchilada sauce. Melt butter in a medium saucepot over medium heat. Whisk until melted and gradually add flour, stirring constantly for 1-2 minutes until flour is absorbed, thickened and a paste-like texture achieved (a roux).
  • Slowly pour in the chicken broth, whisk until smooth and turn the heat on low. Simmer until the mixture has thickened a bit. 7-10 minutes, if it seems too thick you have simmered it for too long or measured the ingredients incorrectly.
  • Add more broth or thin it out with ¼ cup water (add it gradually until sauce has become thinner). Stir in the green chilies, sour cream, ½ cup Monterey jack cheese. Set aside.
  • Meanwhile, preheat the oven to 350 degrees Fahrenheit.
  • Meanwhile, saute onion in a small nonstick pan with vegetable oil. When the onion is starting to become soft, add garlic and saute for 1 minute more. Set aside.
  • In a large bowl, combine rotisserie chicken, onion and garlic mixture, corn, grated cheese, spices (oregano, paprika, cumin, salt, pepper),¾ cup cheese, and 2 heaping tablespoons of white enchilada sauce. Optional Step: If not making these for kids, add another spoonful of pickled chilies into filling!
  • Assemble the Enchiladas. Prepare a bowl with enchilada sauce, warmed tortillas (see notes), a cutting board or a large dinner plate (for rolling up the tortillas), and the chicken mixture.
  • In a 9x13 baking dish pour enchilada sauce enough to cover the bottom of the dish. One by one, dip each tortilla into the white enchilada sauce, shake off the excess sauce and place it on the plate.
  • Fill each tortilla with about 2 heaping tablespoons of chicken mixture and roll them all up tightly. For easier rolling, I place the mixture slightly to offset the middle of each tortilla. Transfer enchiladas seam side down in the prepared baking dish.
  • Pour the sauce over the enchiladas, top with the remaining ½ cup of cheese (or more if desired!).
  • Bake for 30 minutes at 350 degrees Fahrenheit. Optional: I like to bake these for 20 minutes and then turn on the oven broiler setting and bake them for 10 minutes until cheese is slightly browned.

Nutrition Facts : Calories 580 kcal, SaturatedFat 18.5 g, Fat 32.6 g, Cholesterol 117 mg, Sodium 940 mg, Sugar 2.2 g, Protein 34.5 g, Fiber 4.8 g, ServingSize 1 serving

SIMMERED TURKEY ENCHILADAS



Simmered Turkey Enchiladas image

I discovered a different way to serve economical turkey thighs. I simmer them in tomato sauce, green chiles and seasonings until they're tender and flavorful, then serve them in tortillas with our favorite fresh toppings. -Stella Schams, Tempe, Arizona

Provided by @MakeItYours

Number Of Ingredients 9

2 pounds turkey thighs or drumsticks
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/3 cup chopped onion
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1/4 teaspoon garlic powder
8 flour tortillas (6 inches), warmed
Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and shredded lettuce

Steps:

  • Remove skin from turkey; place turkey in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low until turkey is tender, 6-8 hours. , Remove turkey; shred meat with a fork and return to the slow cooker. Heat through., Spoon about 1/2 cup of turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes, turning once. Let stand 20 seconds.

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