Best 12 Chicken Or Turkey Enchiladas Holiday Helper Recipes

TURKEY-GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
• In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

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 OR CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
• Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
• Roll the tortilla up and place seam side down into a lightly greased baking pan.
• Top with extra cheese and salsa if desired.
• Baked until heated through, about 15-20 minutes.

CHICKEN OR TURKEY ENCHILADAS

Steps:

• Heat oven to 350.
• Spray rectangular 11x7 baking dish with cooking spray.
• Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor.
• Cover and blend on high speed about 30 seconds or until smooth.
• Reserve half of mixture.
• Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
• Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
• Roll tortilla around filling, place seam side down in baking dish.
• Pour reserved sauce mixture over enchiladas.
• Sprinkle with remaining 1/2 cup cheese.
• Bake uncovered 20-25 minutes or until hot.
• Serve with lime wedges.

CHICKEN OR TURKEY ENCHILADAS

Steps:

• In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
• In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
• water, cumin, pepper, and salt.
• Stir in the cooked onion and chicken.
• Wrap the tortillas in foil.
• Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
• Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
• For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
• Place the tortilla, seam side down, in the baking dish.
• Repeat with the remaining filling and tortillas.
• For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
• Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
• Sprinkle with the cheese.
• Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
• Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
• NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
• I either saute these or grill them until no longer pink.
• I shred the meat and proceed as usual with the recipe.
• The time to make does not include this step.

CHICKEN ENCHILADAS WITH BLACK BEANS

Steps:

• Preheat oven to 400F
• In a medium bowl, mix shredded chicken or turkey ( or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients)
• Pour 1/2 cup Enchilada sauce to the bottom of a well greased 9 x 13 inch baking dish, to lightly coat.
• Divide the filling among the tortillas ( about 1/3 cup) adding 2-3 tablespoons cheese. Roll them up and place them seam side down in the baking dish over the sauce.
• Pour the remaining Enchilada Sauce over top and Sprinkle with remaining cheese.
• Bake covered for 20 minutes, then uncover for the last 5-10.
• Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
• Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
• Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in a large saucepan over medium heat.
• Add 1 1/2 cups onions and saute until tender, about 5 minutes.
• Add enchilada sauce, tomatoes, and chipotles.
• Cover and simmer for 20 minutes, stirring often.
• Remove from heat.
• Stir in 1/2 cup cilantro.
• Season sauce with salt and pepper.
• Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
• Season with salt and pepper.
• Preheat oven to 350.
• 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 13x9x2 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.

CLUB-STYLE TURKEY ENCHILADAS

Steps:

• In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly. , In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.

TURKEY ENCHILADAS

Steps:

• In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS

Steps:

• Heat 3 tablespoons oil in large saucepan over medium heat.
• Add 1 1/2 cups onions and saute until tender, about 5 minutes.
• Add enchilada sauce, tomatoes, and chipotles (or green chiles).
• Cover and simmer 20 minutes, stirring often.
• Stir in 1/2 cup cilantro.
• Season sauce with salt and pepper.
• In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
• Preheat oven to 350°F.
• Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
• Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
• Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
• 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. Serve with enchiladas.

TURKEY ENCHILADAS WITH CREAMY SAUCE

Steps:

• In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.