Turkey Filled Tortillas Recipes

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.

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.

FILLED TORTILLA RECIPE

Steps:

• Spread half of each tortilla with 1 Tbsp. cream cheese spread. Spread remaining half of each tortilla with 1 Tbsp. beans, then drizzle with salsa.
• Fold each tortilla into quarters to make triangle.

TURKEY WRAPS

Steps:

• Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
• Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
• Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

BAKED TURKEY ENCHILADAS

Steps:

• Let the casserole stand for about 5 minutes.

CHEESY BAKED TURKEY ENCHILADAS

Steps:

• Place diced red pepper, orange pepper, and onion in a saute pan (reserve finely diced red pepper for final garnish). Drizzle with olive oil and cook on low until softened.
• Add minced garlic and spices (cumin, chili powders) and cook for another two minutes. Remove from heat.
• Preheat oven to 350 F.
• Combine the cubed turkey, 1 cup Monterey Jack Cheese, 1/2 cup Cotija Cheese, 3/4 cup enchilada sauce, and vegetables/spices together in a large bowl.
• Spread a thin layer of enchilada sauce in the bottom of a baking pan.
• Divide the filling into 6 portions and place one portion in a line on a tortilla. Roll the tortilla up over the filling then place the rolled tortilla in the baking, seam side down. Repeat with remaining filling/tortillas.
• Pour enough enchilada sauce to almost cover the rolled tortillas and immerse them halfway in sauce.
• Scatter remaining cheeses over the enchiladas.
• Bake in a preheated 350 F. oven for 30-40 minutes or until sauce is bubbly and edges of tortillas are crispy.
• Allow to cool for 5 minutes then top with very finely diced red peppers and chopped fresh cilantro. Serve with guacamole and sour cream.

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!

EASY TURKEY WRAP

Steps:

• Place tortillas on a place and cover with plastic wrap. Warm tortillas slightly in the microwave, about 20 seconds.
• Add 2 tablespoons honey mustard to each tortilla. Divide remaining ingredients over tortillas. Roll tightly.
• Refrigerate up to 24 hours or serve immediately.

LEFTOVER TURKEY ENCHILADAS

Steps:

• Prep: Preheat oven to 360°F.
• Sauté onion and turkey: Heat oil in large skillet over medium heat. Add onion and cook until softened, 3-4 minutes. Stir through turkey and taco seasoning, add 2-3 tablespoon water (or chicken broth). Sauté until turkey meat has soaked up all liquid, about 1-2 minutes. Take off the heat.
• Make filling: Stir black olives, corn, black beans and sour cream through turkey mixture. Add 1/2 cup of enchilada sauce and combine well.
• Assemble: Spread another 1/2 cup enchilada sauce in bottom of 9x13 inch casserole dish. Divide filling between warmed tortillas. Sprinkle with 1 tablespoon cheese each, then fold and arrange seam down in prepared dish.
• Finish and bake: Spread remaining enchilada sauce on top, sprinkle with remaining cheese. Bake in hot oven for 25 minutes, or until fully heated through and bubbly around edges. Let sit on counter for 5 minutes, then serve.