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- 8 6-inch-diameter corn tortillas
- 1 medium onion, coarsely chopped
- 1 16-ounce can or jar enchilada sauce
- 6 tablespoons chopped fresh cilantro, divided
- 2 teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce
- 2 cups (about 10 ounces) diced roasted turkey
- 3/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided
- 1 cup (packed) grated Monterey Jack cheese or Mexican-style cheese blend (about 4 ounces)
Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.
Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.
While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.
Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.
Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.
Turkey Pumpkin Enchiladas
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Mix the cooked turkey, refried beans, pumpkin puree, and taco seasoning in a bowl. Pour tomato sauce into a blender, and add chipotle pepper and chicken bouillon granules blend until smooth, about 30 seconds.
Lay a tortilla out onto a work surface, and generously spoon turkey filling in a line down the middle of the tortilla. Fold a top and bottom flap of the tortilla towards the middle, and fold the sides inward to enclose the filling. Lay the enchilada, seam side down, into the baking dish. Repeat with remaining tortillas and filling. Pour the sauce over the filled tortillas, and sprinkle with Cheddar cheese.
Bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.
Turkey Enchiladas with Pumpkin Chipotle Sauce
These Turkey Enchiladas with Pumpkin Chipotle Sauce are a great way to put leftover Thanksgiving turkey to good use, but they’re just as good any time of the year. The easy-to-make enchiladas have a turkey filling and are covered with a homemade sauce that uses pumpkin puree and chipotle peppers for a spicy-sweet finish.
When preparing the enchiladas, I start with the sauce. I use canned pumpkin puree, tomato paste, a little garlic and minced chipotle peppers in adobo sauce. I like my enchiladas to be on the spicy side, so I tend to add a little extra pepper to my sauce when I’m making it. Feel free to add a little more (or a little less) as needed when you’re making your sauce. Once the sauce is prepared, fill up slightly warmed corn tortillas with your shredded turkey and cover with the sauce before baking. I typically add a very small handful of cheese to my filling, but I put most of it on top of the dish so that it makes a nice golden topping.
I bake this dish as a casserole, placing my filled corn tortillas in a large baking dish and covering them with sauce. It is an easy way to prepare them, but I find that it also allows me to get an extra few servings out of the dish, which is always a plus if you either have a big crowd to serve or simply like leftovers. I primarily use mozzarella cheese, and I also add some fresh cohita cheese (there are actually many brands of slightly salty fresh Mexican cheeses that you can use in place of the cohita, in case you can’t find it) because it lends a nice saltiness to the mozzarella layer.
If you don’t have leftover turkey on hand, know that this recipe works very well with roasted chicken. It is easy enough to prepare for a weeknight dinner if you’re starting with a roast chicken from the supermarket, too.
Turkey Enchiladas with Pumpkin Chipotle Sauce
1 15-oz can pumpkin puree
1 8-oz can tomato paste
1 tbsp minced chipotle pepper in adobo sauce
2 cloves garlic, minced
1/2 tsp ground cumin
2 cups chicken stock/broth
4 cups shredded turkey meat
4 green onions, diced
8-10 corn tortillas
2 1/2 cups shredded mozzarella cheese, divided
1/2 cup cohita cheese, or other fresh Mexican cheese
salt and pepper, to taste
Preheat oven to 375F.
In a large saucepan, combine pumpkin puree, tomato paste, chipotle, garlic, cumin and chicken stock. Stir well and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
In a medium bowl, combine turkey and green onions. Add 1/2 cup of the mozzarella cheese and season with salt and pepper. Set aside.
Wrap tortillas in a clean, damp dishtowel and microwave for 40 seconds, or until warm (you can also steam them).
Spread about 1 cup of sauce in the bottom of a 9吉-inch baking dish.
Working with one tortilla at a time, roll a scant 1/2 cup of turkey mixture up in each, then place the tortillas seam-side down in the baking dish. You should be able to fit 8-10 tortillas in the dish, depending on how much filling you put in each one and how large your tortillas are. Cover tortillas with all remaining sauce. Sprinkle mozzarella cheese evenly over the top of the sauce. Crumble cohita cheese and sprinkle evenly over mozzarella.
Bake for 25 minutes, until cheese is golden brown.
Easy to make a good way to use leftover turkey. If I made it again, I would add bell peppers or poblanos to the filling, which was a little bland in comparison with the sauce.
Excellent use of our Thanksgiving leftover turkey! We omitted most of the chipotle peppers to please some of the kid palates and it was still excellent. I used wheat tortillas because that was what I had and just heated them on the pan without oil. I would totally make this again!
These are delicious! They are a post-Thanksgiving staple, and they are good with leftover chicken. I don't fry the tortillas, and I use green onions in the filling. Yum!
These are requested every time I cook a Turkey , so I now cook a larger bird just to have leftovers for turkey enchiladas!
Not good - my bf threw out the entire pan after eating them (and I had no qualms with throwing them out). I used green sauce. These might taste better with chicken. I used a mixture of light and dark meat - maybe better with only light meat. I did not pan fry the tortillas before, but I think that was an important step I shouldn't have skipped. I've made plenty of enchiladas before without frying the tortillas first, but for some reason these were more soggy.
This has become a go-to recipe for cooked turkey. I've been using a GF enchilada recipe when I couldn't find prepared. Family loves them!
This has been a family favorite for over a decade, with a few modifications. We shredded roast chicken and substitute canned chopped chiles for the chipotles. These enchiladas are the best!
This was sooooo good! Very flavorful. Definitely is a different use of that leftover turkey [rather than the usual sandwiches, pot pie, soup etc.] Instead of sour cream, I topped the enchiladas with shredded lettuce and sliced avocado. I'll be making this again for sure!
I was tired of the usual fare of leftover turkey so decided to try this. It was a hit but I definitely made changes. I added about twice the chipotle chilies and a lot of adobo sauce to green enchilada sauce as well as more cilantro. Instead of sour cream in the filling, I cut about 4 oz of cream cheese into cubes and added it. I also used pepper jack cheese in the filling and topped it with some cheddar. They were a great change of taste for turkey. Would also be good with baked chicken. I may try making my own enchilada sauce next time.
This was very good - not fantastic - but very good. If I could, Iɽ give it 3.5 forks. I didn't care for the smokey flavor of the chipotle chilis in adobo sauce next time I will dice up a couple of jalapeños. Also, I used more cheese and it still wasn't quite enough - I should know this by now! I also think a mixture of cheddar and jack might be a little better and I would add sliced olives to the mixture and sprinkled on top of the cheese before baking. Handmade, fresh corn tortillas would lend better flavor than store-bought and might hold up a little better.
Fantastic dinner for leftover turkey (or chicken as well) - it was a huge hit at our table of four adults. I used green enchilada sauce as that's my preference, and cherry tomatoes as that was what was leftover from the feast day. I didn't prep the tortillas in the oil, but dipped them into the warm sauce - by leaving them in it for a minute or so they soften up very nicely. And if they break, well, pouring the sauce over the top and then some shredded cheese will cover it up and nobody notices! I'll make it again before next Thanksgiving, for sure.
Very good, easy, excellent use of leftover Thanksgiving turkey (or any other poultry, I would imagine). Next time I will use a canned enchilada sauce that is NOT green (with the tomatoes the finished product was on the gray side), and canned diced tomatoes (1-14.5oz can) instead of fresh at this time of year. I'm not sure why you would skip the step of cooking the tortillas in oil it softens them up nicely (I do this with huevos rancheros too): use 1 tble of oil for two tortillas, stacking them on each other and then flipping and turning so that each tortilla side is cooked 20-30 seconds total.
Hi!! Happy Thanksgiving.Thanks for sharing this thanksgiving recipe. I will try thanksgiving Turkey Enchiladas in this thanksgiving celebration for my family and friends. Thanksgiving recipes include a vast menu comprising of turkey, various kinds of desserts, corn preparations, smashed sweet potatoes, bread, cranberry sauce and other dishes.
I have found this a fantastic recipe to use up both pheasant and wild turkey thigh/leg meat that many people don't even save. Simmer meat with some poultry spice until bones & tendons pull easily and you are set to go. Fabulous results!
This recipe is exceptional if made exactly according to the recipe, but also is very versatile and can be changed up depending on what you have on hand. I've made it a number of times, both per the recipe and with variations. I made it for my extraordinarily picky siblings tonight and they loved it. Win!
I've tried different enchilad recipes over the years, and found these to be a great one! But a few notes for future users of this recipe, however. For one thing, I found it made way too much sauce - I had TONS left over! I would suggest cutting the sauce portions in half. Also, in order to give the sauce a little body, I gave it a few quick whirs w/an imersion blender - not a total puree, but a partially so that the sauce still has some texture. The recipe makes plenty, and all my guests really loved the enchilads. Easy and good - my favorite recipe combo!
Made this with my leftover turkey and we really enjoyed! I mixed red and green enchilada sauce, added a bit a cumin to the turkey mixture and served it with a black bean, tomato and corn salad made with fresh lime juice. Hubby said definitely make this again!
This is an exceptional dish. On the east coast the Mexican restaurants never seem to complete with the west coast. This is one dish that exceeds expectations and is better than any restaurant. Cannot wait to make it again. Oh and I used light sour cream. Just as good.
Just made this with leftover turkey and I have to say it was exceptional (did everything but the tortilla step, which I didn't really get the point of). The grocery store I stopped at did not happen to have canned enchilada sauce so I bought tomato paste and made an easy recipe myself. Ate with guacamole and a spinach salad. Highly recommended!
Two guests and my partner said these were the most delicious enchiladas they've ever eaten. Iɽ have to agree. Now, the modifications I made: Green Enchilada sauce 5 heirloom tomatoes from my garden 2 tsp chipotle paste (nothing fresh at my store) 2 cups of cilantro (used some for garnish) Purchased handmade tortilla's (herb and chipotle) After cooking the sauce according to the recipe for 15 minutes I added the chopped turkey for the remaining 5 minutes then drained the turkey out and put it in the corn tortilla's with some cheese and cilantro, rolled up, placed in baking dish and poured remaining sauce on top. Sprinkled with extra cheese and baked. Delicious!
A great way to use those Thanksgiving turkey leftovers. I used 21 oz. of salsa verde instead of enchilada sauce, leftover creme fraiche instead of sour cream, and skipped the tortilla step. Turned out well, and husband loved them!
I now make these with chicken, which my whole family thinks tastes better in this dish. I also skip the tortilla cooking step. I serve it with a black bean and corn salad made with fresh lime juice. Yum.
Turkey Enchiladas Recipe
As an experienced blogger (I&rsquove been blogging here for four years!), I think more about the timing of topics when posting now.
When I first started, I wrote about what I wanted to, no matter when it was. After all, I can&rsquot be the only one who still makes some Christmas treats a few days after Christmas. Right?
But honestly, although writing after-the-fact recipe posts about seasonal items might help some people, it really helps more people if I post earlier so that it can benefit the maximum number of people.
It was with that thought that I wondered if I should save this post for closer to Christmas or even next Thanksgiving. But these enchiladas were really good. I love enchiladas but absolutely hate the canned enchiladas sauce. If you&rsquove never had enchiladas with homemade sauce (which is super easy to make!), then you are totally missing out. I swear. Anyway, I hope you don&rsquot mind this leftovers recipe, even though Thanksgiving was a full week ago.
Speaking of which, surprisingly, I ended up without an excess of leftovers this Thanksgiving. At least of the turkey variety. Of what was left, I gave some to my guests, made a Shepherd&rsquos Pie and used the remainder to make this dish: smoky, rich turkey enchiladas with a zing at the end. These aren&rsquot spicy per se, but they do have some heat at the end.
Are they kid friendly? That depends. I think Will would happily eat these with some avocado, but I think Paige would scoff at the heat. Does your child appreciate a touch of heat when it&rsquos tempered with a cooling bite? If so, then they will probably enjoy this. Otherwise, keep it for the adults.
Hey, it&rsquos okay to have an adult-friendly meal sometimes too, right?
If you are out of turkey, don&rsquot worry, you can make these with leftover chicken too.
In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt bring to a boil. Simmer for 5 minutes set aside.
Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
In a medium saucepan, combine broth, turkey, the dried chili paper, the parsley, 2 cloves of the garlic, smashed, 1 of the onions (cut roughly into 8 pieces), the salt and oregano. Bring to a boil and cook over a medium-low heat, partly covered, for 20-25 minutes until the meat can easily be separated out with a fork. Strain and reserve the broth then remove the parsley and chili pepper and shred the chicken mixture with a fork. Slice the other onion, chop the remaining 2 cloves of garlic and saute in the olive oil in a medium saucepan until soft about 5 minutes. Put 3/4 cup of the broth back in the saucepan with the tomatoes, tomato paste, chipotle peppers, and adobo sauce and cook for about 15 minutes until the mixture is quite thick. Stir into turkey.
1 small can of tomatillo-based green chili sauce (8-10 oz)
3 Tablespoons Sour Cream
habanero sauce to taste (green, if you can find it)
Other ingredients needed for enchiladas:
8 corn tortillas
1/2 cup grated cheddar
1/2 cup frozen spinach, cooked and squeezed (to remove excess water)
Preheat oven to 375. Warm tortillas in the microwave or steamer for 1 minute or until they are pliable. For each enchilada, dip a tortilla in green sauce on both sides, place 3 tablespoons of chicken mixture down the middle adding one tablespoon of the spinach and a little sprinkling of cheese. Fold one side of the tortilla over the mixture and then the other side and place folded side down in a rectangular baking pan. Repeat with each of the tortillas. Pour the remaining green sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for 10 minutes or until the cheese has melted.
- Coarse salt and ground pepper
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons vegetable oil, such as safflower
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 to 2 tablespoons minced canned chipotles in adobo
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- 1/2 cup grated Monterey Jack cheese (2 ounces)
In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover reduce heat to medium-low. Simmer 5 minutes remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl shred with two forks. Set aside.
While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo cook, whisking, 1 minute. Whisk in broth and 1/2 cup water bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes season with salt and pepper. Transfer 1 cup sauce to bowl with chicken toss to combine.
Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish set aside. Stack tortillas, and wrap in a double layer of damp paper towels microwave until hot, about 1 minute. Fill each tortilla with chicken mixture roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- ½ teaspoon ground chipotle chile pepper
- ½ teaspoon ground ancho chile pepper
- 2 teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 cup sour cream
- ⅓ cup heavy cream
- 1 (8 ounce) package cream cheese, cut into pieces
- 5 cups shredded cooked turkey
- 2 ½ cups shredded Cheddar cheese
- 1 teaspoon hot pepper sauce, or to taste
- 22 (6 inch) corn tortillas
- 1 cup vegetable oil for frying
- 1 ½ cups shredded Cheddar cheese, divided
Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans.
Heat the butter and olive oil in a large skillet over medium heat. Stir in the onion and chopped green, yellow, and orange bell peppers cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant, about 5 more minutes.
Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. Let stand about 10 minutes to rest before serving.
Turkey & Black Bean Enchiladas
1. FOR THE SAUCE: Adjust oven rack to middle position and heat oven to 400 degrees. Heat anchos in 12-inch nonstick skillet over medium-high heat, stirring frequently, until fragrant, 2 to 3 minutes. Transfer anchos to bowl, add broth, and microwave, covered, until steaming, about 2 minutes. Let stand until softened, about 5 minutes. Transfer anchos and broth to blender and add chipotle.
2. Heat oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer half of onion mixture to large bowl and set aside. Return skillet with remaining onion mixture to medium heat and add tomato paste and cumin. Cook, stirring frequently, until tomato paste starts to darken, 3 to 5 minutes. Transfer onion mixture in skillet to blender with ancho mixture and process until smooth, about 1 minute. Season sauce with salt to taste.
3. FOR THE ENCHILADAS: Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add beef, cumin, coriander, and ½ teaspoon salt and cook for 2 minutes, breaking meat into ¼-inch pieces with wooden spoon. Add reserved onion mixture (do not wash bowl) and continue to cook until beef is no longer pink, 3 to 4 minutes longer. Return beef mixture to bowl add 1½ cups Monterey Jack, cilantro, and ¼ cup sauce and stir to combine. Season with salt to taste.
4. Spread ½ cup sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet and bake until warm and pliable, about 5 minutes. Spread ¼ cup filling down center of each tortilla. Roll each tortilla tightly around filling and place seam side down in dish, arranging enchiladas in 2 rows across width of dish.
5. Spread remaining sauce over top of enchiladas. Sprinkle with remaining ½ cup Monterey Jack. Bake until cheese is lightly browned and sauce is bubbling at edges, about 15 minutes. Let cool for 10 minutes. Sprinkle with scallions and cilantro. Serve, passing sour cream and lime wedges separately.