Turkey Enchilada Triple Mix Recipes

EASY GROUND TURKEY ENCHILADAS

Steps:

• Preheat oven to 375º.
• In large skillet, heat olive oil until shimmering. Pat turkey dry and add to pan, do not move, brown for about 6 minutes. Flip, brown other side for about 5 or 6 minutes. Add onion, garlic and spices and start breaking up turkey meat with a wooden spoon. Continue until no longer pink and onion has softened.
• Add ¼ cup enchilada sauce to pan, stir to combine and season with salt and pepper. Cook 1 to 2 more minutes then remove from heat and set aside.
• Spread ½ cup enchilada sauce in bottom of 9" by 13" baking dish. Place ⅛ of the turkey mixture on each flour tortilla, top with ¼ cup shredded cheese and tightly roll up. Place rolled enchiladas, seam side down, in baking dish.
• Top with remaining 1 cup enchilada sauce, evenly top with remaining shredded cheese and then the crumbled queso fresco.
• Bake for 20 minutes until hot and bubbly. If desired, garnish with green onions and cilantro and serve with more enchilada sauce and sour cream. Enjoy!

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.

LEFTOVER TURKEY ENCHILADAS

Steps:

• Preheat oven to 400°F. Lightly grease a 9x13 pan.
• Heat oill in a small pan. Cook onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.
• Place ½ cup enchilada sauce in the bottom of the prepared pan.
• Spread 1 tablespoon on each tortilla. Top each with ¼ cup of the turkey mixture, 2 tablespoons cheese, and the pepper mixture. Roll up and place in the pan.
• Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
• Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
• Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
• Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
• Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

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.