How To make Turkey Chili Enchiladas
2 c Chopped cooked turkey or
Chicken 1 1/2 c Shredded cheddar cheese
1 c Fat free ricotta cheese
1 md Onion, finely chopped
1 4 oz can chopped green
Chiles, drained 3/4 t Ground coriander
7 (fajita-size) flour
Tortillas 1 c Prepared salsa
1 8 oz can tomato sauce
1 T Chopped cilantro
1/2 t Chili powder
1/8 t Ground cumin
Grease a 13x9 baking dish (or you can use smaller dishes if serving some now and freezing for later use). Mix turkey, 1 cup Cheddar cheese, ricotta cheese, onions, chiles and coriander. Spoon about 1/2 cup of mixture onto center of each tortilla; roll tortilla around turkey mixture. Place seam side down in dish. In a nonreactive bowl, mix tomato sauce, salsa, chili powder and cumin. Alternatively you can put two enchiladas in each of three tinfoil mini casserole pans. To serve now: Heat oven to 350 degrees. Pour tomato sauce mixture over tortillas. Cover with foil and bake 15 minutes. Sprinkle with 1/2 cup cheddar cheese. BVake uncovered about 10 minutes longer or until hot and bubbly. To freeze: Pour the tomato mixtyure over the tortillas. Wrap baking dish tightly with foil and freeze no longer than 2 months. (To serve from freezer: Heat oven to 375 degrees. Bake in covered pan 45 minutes. Uncover and sprinkle with 1/2 cup cheddar cheese. Bake 15 to 20 minutes longer or until hot and bubbly.)
Freeze now, relax later from: The Austin American Statesman, typed by jessann :)
How To make Turkey Chili Enchiladas's Videos
Easy Ground Turkey Enchiladas
Hey everyone!
Ground turkey never tastes so good. These turkey enchiladas are stuffed with ground turkey, cheese, peppers, onions and diced tomatoes then covered in enchilada sauce with more cheese for extra cheesy goodness.
This is a dinner that the whole family will love and the fun part is that you can customize these with your favorite toppings.
Happy baking,
Kara
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( There will also be a button on the recipe card there to switch the measurements to metric if you need that.)
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GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.
Learn How to Make Guy Fieri's Turkey Enchiladas with Fire-Roasted Tomatillos
As part of Rachael Ray's Five Recipes to Make Before You Die episode, Guy Fieri makes a go-to enchilada recipe he says everyone needs to try.
For more follow the hashtag #RachaelRayShow
My family loves this dinner! Green Chicken ENCHILADAS Recipe
Here is an easy way to make green enchiladas. I am headed to the grocery store then back home to cook dinner. My family loves when I make this!
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0:00 Intro
0:07 Grocery Shopping
0:24 Making The Chicken
2:17 Green Salsa
3:30 Mexican Rice
5:55 Prep Corn Tortillas
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⭐️ CHECK OUT THESE RECIPES
⭐️ MEXICAN RICE
INGREDIENTS
24 oz jar green salsa
14 to 16 corn tortilla
1 lb chicken boneless breast or thighs
1 Liter of water
1 Tbsp chicken bouillon powder
onion
2 cloves garlic
1/4 tsp dried Mexican oregano
*salt and season shredded chicken to taste
4 oz Cotija cheese
Mexican crema
MUSIC
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EASY Green Enchiladas
Cooking Dinner
Enchilada Dinner Idea
Green Chili Turkey Enchiladas The Tour Of Turkey Challenge By @LLIPS
#LLIPS #tourofturkeychallenge #cooking
Green Chili Enchiladas
The Tour Of Turkey Challenge By @Llips
Leftover Turkey Enchiladas with Creamy White Sauce ~ Enchilada Recipe
This turkey enchiladas recipe is great for using leftover Thanksgiving turkey or if you have some leftover chicken. These turkey enchiladas have great flavor with some Hidden Valley Fiesta ranch seasoning and topped with a white cream sauce and baked to perfection. Comfort food. Enjoy.
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How to Make Homemade Turkey Tetrazzini ~ Leftover Turkey Chicken Casserole Recipe
How to Roast the Perfect Turkey ~ Roasting Holiday Turkey for Beginners Recipe
How To Brine a Turkey Before Roasting ~ Brining Seasoning Thanksgiving Christmas Whole Turkey Recipe
How to Make The Best Turkey Gravy From Scratch ~ Easy Recipe for Making Homemade Gravy
Asian Recipes by Tess Cooks4u
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Leftover Turkey Enchiladas with White Cream Cheese Sauce
INGREDIENTS:
4-6 flour tortillas
1 cup green enchilada sauce
grated Monterey Jack and Mozzarella cheese for top
Turkey Filling:
3 cups shredded turkey
1/2 cup grated Monterey Jack
1/2 cup grated Mozzarella
1 small can green chilies
1 tsp. Hidden Valley Fiesta Ranch or your favorite Mexican seasonings
1/4 cup green enchilada sauce
*Mix above ingredients
White Sauce:
4 tbsp. unsalted butter
3 tbsp. flour
1 tsp. Hidden Valley Fiesta Ranch
1 tsp. garlic powder
1 cup turkey broth
1 cup milk
1/4 cup grated Monterey Jack cheese
1/4 cup grate Mozzarella cheese
*In a pan on medium heat melt butter and stir in flour.
Cook and stir for a couple minutes and then add in turkey broth,
milk, Hidden Valley Fiesta ranch seasoning and garlic powder.
Bring up to a simmer, cook and stir until thick.
Turn off heat, add in grated cheese, stir until melted.
Preheat oven to 375 degrees Farenheit
Coat bottom of baking dish with a little white sauce.
Brush both sides of flour tortilla with green enchilada sauce.
Spoon on nice size portion of turkey mixture.
Roll and place seam down in baking dish.
If any extra turkey mixture, sprinkle on top.
Pour white sauce over enchiladas.
Sprinkle top with grated cheese.
Bake at 375 degrees F for 25 to 30 minutes or until bubbly hot.
Last minute you can place under low heat broiler to brown the top.
Do not walk away while broiling. Do not burn.
Let rest for 15 minutes before serving.
Garnish with chopped green onions and tomatoes.
Enjoy.
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