Best 8 Turkey Enchilada Stack Recipes

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.

TURKEY ENCHILADA STACK

Steps:

• In a large skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, minced onion, garlic powder, pepper and salt; heat through., In a 2-1/2-qt. round microwave-safe dish coated with cooking spray, layer 1 tortilla, about 3/4 cup meat mixture and a scant 3 tablespoons cheese. Repeat layers 3 times. Cover and microwave on high until cheese is melted, 4-5 minutes. Let stand for 5 minutes before cutting. Serve with toppings if desired.,

TURKEY CLUB ENCHILADA CASSEROLE

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

STACKED ENCHILADAS WITH TURKEY AND CHIPOTLE BEANS

Steps:

• Position rack in center of oven and preheat to 200°F. Bring enchilada sauce to simmer in medium skillet over medium heat. Reduce heat to very low. Combine refried beans and chipotles in another medium skillet. Stir bean mixture over medium heat until heated through, about 5 minutes. Remove from heat.
• Dip 1 tortilla into enchilada sauce just until softened, about 10 seconds. Using tongs, transfer tortilla to ovenproof plate. Spread 1/3 cup bean mixture over. Top with 1 tablespoon green onions. Dip second tortilla into sauce; place atop bean mixture. Top with 1/2 cup turkey meat, then 1 tablespoon green onions. Dip third tortilla into sauce. Place atop turkey; sprinkle with 1/3 cup Jack cheese, then 1 tablespoon green onions. Dip fourth tortilla into sauce; place atop Jack cheese. Sprinkle with 2 tablespoons queso fresco. Repeat procedure with remaining tortillas, bean mixture, green onions, turkey, Jack cheese, and queso fresco. Transfer to oven and cook until heated through, about 5 minutes. Drizzle remaining enchilada sauce over tortilla stacks. Sprinkle each with diced tomatoes, avocado, and remaining green onions and serve warm.
• *Chipotle chiles are simply dried, smoked jalapeños, they're sold canned in a spicy tomato sauce, sometimes called adobo. Find them at some supermarkets, specialty foods stores, and Latin markets.

CHICKEN ENCHILADA STACKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
• Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
• Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
• Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

SHREDDED TURKEY AND POTATO ENCHILADAS

Steps:

• Cook turkey and broth in crock pot on high for 2-3 hours.
• Drain turkey breast and shred turkey using two forks.
• Return turkey to crock pot.
• Add beer, green pepper, garlic, chilies, tomatoes, taco seasoning.
• Cook on low for 1 hour.
• Add shredded potatoes. Cook on low for another thirty minutes.
• Fill tortillas with turkey mixture and cheese in 9X 13 pan. Placing enchiladas seam side down.
• Top with enchilada sauce.
• Cook for ten minutes at 350.
• Top with cheese and bake another ten minutes.

KITTENCAL'S ENCHILADA STACK

Steps:

• Set oven to 375 degrees F (set oven rack to second-lowest position).
• Grease a round 10-inch baking dish (I use a 9 or 10-inch round cake pan or a pie plate).
• Cook ground beef or turkey with the onion, bell pepper, garlic and jalapeno peppers (if using) until crumbly and cooked through; drain off the fat.
• Mix in the taco seasoning mix; cook stirring 2 minutes.
• Add in salsa; mix to combine and simmer uncovered for about 25 minutes, then season with salt and pepper to taste.
• To assemble; place 1 tortilla in the bottom of the pan then sprinkle 1/3 of the ground beef mixture over the tortilla, then dollup 1/3 the sour cream over the ground beef then carefully spread out using back of a spoon or a knife.
• Sprinkle 1/3 the chilies over the sour cream, then 1/3 of the shredded cheddar cheese.
• Repeat two more times (you should have used 3 tortillas) ending up with the cheese on the top.
• Cover loosley with foil (making certain not to allow the foil to touch the cheese or the cheese will stick to the foil).
• Bake for about 1 hour.

ENCHILADA STACK

Steps:

• In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.