Thegreatafterthanksgivingturkeyenchiladas Food

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GROUND TURKEY ENCHILADA STIR-FRY WITH COUSCOUS



Ground Turkey Enchilada Stir-Fry with Couscous image

An enchilada, by definition, is a corn tortilla filled with various ingredients and drenched in cheese and sauce. This recipe doesn't involve any rolling of tortillas, nor does it require copious amounts of cheese. However, every bite will remind you of the flavors of this popular comfort food.

Provided by Min Kwon, M.S., R.D.

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 cup whole wheat couscous
1 pound lean ground turkey
Salt and freshly ground black pepper
1 teaspoon olive oil
2 cups butternut squash, peeled, seeded and diced
1 cup broccoli florets
One 15-ounce can no-sodium-added black beans
One 10-ounce can enchilada sauce
1/2 cup salsa
Suggested toppings: chopped fresh cilantro, diced avocado, shredded cheese, lime juice

Steps:

  • Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
  • Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
  • Serve with the couscous and top with suggested toppings as desired.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS



The Great After-Thanksgiving Turkey Enchiladas image

An easy Turkey Enchiladas recipe that is great for after Thanksgiving.

Categories     Cheese     Onion     Tomato     turkey     Bake     Hot Pepper     Fall     Sour Cream     Cilantro     Tortillas     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons plus 1/2 cup vegetable oil
1 3/4 cups finely chopped onions
1 28-ounce can enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons finely chopped canned chipotle chilies*
1 cup chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
3/4 cup sour cream
12 5- to 6-inch corn tortillas
*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.

Steps:

  • Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
  • Preheat oven to 350°F. 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 13 x 9 x 2-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.

TURKEY ENCHILADAS



Turkey Enchiladas image

Provided by Jason Vincent

Categories     Cheese     Garlic     Tomato     turkey     Thanksgiving     Dinner     Hot Pepper     Chile Pepper     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 26

For the enchilada sauce:
2 (28-ounce) cans whole, peeled San Marzano tomatoes, drained and seeded
2 large onions, roughly chopped
8 dried ancho chiles,* seeds removed
20 dried arbol chiles, seeds removed
4 heads garlic, cloves separated and peeled
2 stalks celery, roughly chopped
2 large carrots, roughly chopped
4 tablespoons whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole dill seeds
Fine sea salt and freshly ground black pepper
Your favorite roast turkey or 2 roast chickens
To assemble:
3 tablespoons unsalted butter, softened, for greasing the baking dish
About 4 cups pulled cooked turkey (from roast turkey) or chicken (from 2 roast chickens)
8 (12-inch) flour tortillas
3 cups grated queso fresco**
3 cups shredded queso Chihuahua***
To serve:
Sour cream
Limes, cut into wedges
*Dried chiles are often quite spicy and can leave their heat on your hands so some cooks like to wear rubber gloves when working with them. Be careful not to touch your eyes.
**Queso fresco is a mild, grainy Mexican cheese available at many supermarkets. Cotija and feta are good substitutes.
***Queso Chihuahua is a stringy, melting Mexican cheese. If unavailable, use mozzarella.
Equipment: 1 large roasting pan; food processor or blender; 2 (9- by 13-inch) baking dishes

Steps:

  • While preparing Thanksgiving dinner, make the enchilada sauce:
  • In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
  • Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth-or a combination of these.)
  • When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
  • Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth-if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
  • Assemble the enchiladas:
  • Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.
  • Pick the meat off the leftover turkey carcass and transfer to a large bowl-you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
  • On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
  • Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.

LEFTOVER TURKEY - ENCHILADAS



Leftover Turkey - Enchiladas image

What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.

Provided by Chuck_Roast

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 cups leftover cooked dark turkey meat, shredded
1/2 cup onion, finely diced (to taste)
4 -5 garlic cloves, fresh minced (to taste)
3 cups enchilada sauce, divided (recipezaar Texas Red Enchilada Sauce)
1 tablespoon chili powder
2 teaspoons ground cumin
2 -3 jalapeno peppers, chopped fine (optional)
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced (optional)
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (8 ounce) package cream cheese (any type will work)
8 -10 small flour tortillas, warmed (smaller size 6-8-inch)
1 (14 1/2 ounce) can diced tomatoes, undrained and diced
1 cup cheddar cheese, shredded (more if desired)
1 tablespoon olive oil

Steps:

  • Preheat oven to 350.
  • Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
  • Add Tomatoes, seasonings, Stir to combine.
  • Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
  • Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
  • In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
  • Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
  • Pour remaining Enchilada sauce over the top of the tortillas.
  • Sprinkle cheese over the top.
  • Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
  • Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
  • Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

TURKEY ENCHILADAS



Turkey Enchiladas image

These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Provided by Marta Sanchez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 6

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

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.

Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g

CONTEST-WINNING TURKEY ENCHILADAS



Contest-Winning Turkey Enchiladas image

My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe or green olives with pimientos
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups shredded Mexican cheese blend, divided

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.

Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS



The Great After-Thanksgiving Turkey Enchiladas image

This is a great way to use up leftover turkey after Thanksgiving that you're tired of trying to disguise into an non-turkey meal. I used a green enchilada sauce and omitted the tomatoes, but I've heard other people do a combination of green and red sauce and some say if you are using plum tomatoes to stick with a red sauce. You definitely want to soften the tortillas in oil. This recipe is a winner. Recipe courtesy of Epicurious.com and Bon Appetit November 1998.

Provided by AmyZoe

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1/2 cup vegetable oil
1 3/4 cups onions, finely chopped
28 ounces enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons chipotle chiles, finely chopped
1 cup cilantro, chopped
3 cups turkey (coarsely shredded and cooked)
2 cups monterey jack cheese, grated
3/4 cup sour cream
12 corn tortillas (5 to 6 inch)

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.

Nutrition Facts : Calories 603, Fat 43.6, SaturatedFat 14, Cholesterol 48.5, Sodium 1399.2, Carbohydrate 40, Fiber 6.8, Sugar 13.8, Protein 15.8

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS



The Great After-Thanksgiving Turkey Enchiladas image

I got this recipe from the November 1998 issue of Bon Appetit. I have made it countless times and it is always delicious! The recipe below reflects a couple of tweaks on mine part, but it is mostly the same recipe. I usually pair this meal with chips and guacamole Enjoy!

Provided by SGpratt

Categories     Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 3/4 cups onions, finely chopped (I use a food processor)
1 (28 ounce) can enchilada sauce (I use the mild red sauce)
5 plum tomatoes, finely chopped (I use a food processor)
1 1/2 teaspoons canned chipotle chiles, finely chopped (I used canned chopped green chiles)
1 cup fresh cilantro, chopped
3 cups cooked turkey, shredded
2 cups monterey jack cheese, grated
3/4 cup sour cream
12 corn tortillas, 6-inch size

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.

Nutrition Facts : Calories 558.9, Fat 31.1, SaturatedFat 13.3, Cholesterol 99.4, Sodium 1172.5, Carbohydrate 35.9, Fiber 5.3, Sugar 5.4, Protein 34.8

TURKEY ENCHILADAS



Turkey Enchiladas image

This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!

Provided by MaryMc

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups shredded roast turkey (smoked turkey is fabulous in this recipe!)
2 green onions, white and green parts, thinly sliced
3 tablespoons cream cheese, at room temperature
1 1/3 cups grated monterey jack cheese
2 (7 ounce) cans salsa verde (look for Herdez brand) or 1 (13 ounce) can tomatillos (look for Herdez brand)
2 -4 tablespoons canned chopped green jalapenos, drained
1/2 cup fresh cilantro leaves
2/3 cup heavy whipping cream
1/4 cup vegetable oil
8 corn tortillas

Steps:

  • Preheat the oven to 350 degree F.
  • In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
  • In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
  • Heat the oil in a heavy, 6-inch skillet over medium-high heat.
  • Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
  • Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
  • Repeat until all 8 tortillas are softened and drained.
  • Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
  • Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
  • Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.

Nutrition Facts : Calories 569.1, Fat 45.2, SaturatedFat 20.7, Cholesterol 99.8, Sodium 846.9, Carbohydrate 28.2, Fiber 3.8, Sugar 2.5, Protein 15.1

THANKSGIVING LEFTOVER "ENCHILADAS" RECIPE BY TASTY



Thanksgiving Leftover

Here's what you need: turkey, tortilla, mashed potato, stuffing, squash, green bean, corn, cranberry sauce, gravy, shredded monterey jack cheese, fresh parsley

Provided by Julie Klink

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

turkey, shredded
tortilla
mashed potato
stuffing
squash, cooked
green bean, cooked
corn, cooked
1 cup cranberry sauce
2 cups gravy
2 cups shredded monterey jack cheese
fresh parsley, chopped, to serve

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
  • Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
  • Once your baking dish is filled with "enchiladas" pour the gravy over the top. Sprinkle the monterey jack over the "enchiladas."
  • Bake for 30 minutes until golden and bubbling.
  • Sprinkle parsley over the "enchiladas." Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, Sugar 9 grams

LEFTOVER TURKEY OR CHICKEN ENCHILADAS



Leftover Turkey or Chicken Enchiladas image

Make and share this Leftover Turkey or Chicken Enchiladas recipe from Food.com.

Provided by anme7039

Categories     Lunch/Snacks

Time 20m

Yield 6 Enchiladas, 4-6 serving(s)

Number Of Ingredients 9

1 cup shredded cooked turkey (or chicken or beef!)
1/2 cup cooked vegetables
3/4 cup cheddar cheese
1/2 cup Mexican blend cheese (optional) or 1/2 cup add more cheddar cheese
3/4 cup salsa (or more to taste)
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 dash hot sauce (optional)
6 tortillas

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.

Nutrition Facts : Calories 487.1, Fat 17.1, SaturatedFat 7, Cholesterol 48.9, Sodium 1117.3, Carbohydrate 57.4, Fiber 4.1, Sugar 3.6, Protein 25.1

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From youtube.com


CHICKEN(OR TURKEY) ENCHILADAS WITH BLACK BEANS - FEASTING AT HOME
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 ( …
From feastingathome.com


TURKEY OR CHICKEN ENCHILADAS VERDES - BINKY'S CULINARY CARNIVAL
Preheat an oven to 350°F. In a small fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla …
From binkysculinarycarnival.com


LEFTOVER TURKEY ENCHILADAS WITH CREAMY WHITE SAUCE - YOUTUBE
This turkey enchiladas recipe is great for using leftover Thanksgiving turkey or if you have some leftover chicken. These turkey enchiladas have great flavor...
From youtube.com


FAST, EASY AND TASTY LEFTOVER TURKEY ENCHILADAS - GRATEFUL
Cook the onions, leeks, garlic, and cumin. In a large skillet over medium heat, add 3 tablespoons of vegetable oil. When the oil is hot, add the onions and leeks. Cook them, stirring often, for 6 to 8 minutes or until the onions and leeks are softened and translucent. Stir in the garlic and cumin.
From makeitgrateful.com


THANKSGIVING LEFTOVER ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
Preheat the oven to 350ºF. In a large bowl, combine the turkey, stuffing and 1 cup of the cheese. Mix to combine. Pour about 1/3 of one of the cans of …
From oldelpaso.com


TURN YOUR TURKEY DAY LEFTOVERS INTO THIS SWEET + SAVORY …
When she’s not trying out something new for her blog, Food Fetish, you can find her hanging out with her dog Mimi. DIY Recipes. The Conversation . Trending Stories 2022. cocktails. Food 37 Easy Cocktail Recipes For The Perfect Get-Together 2022. beauty. Beauty Products These Summer Shaving Essentials Will Give You The Softest Skin Ever
From brit.co


(CANADIAN) THANKSGIVING LEFTOVERS! TURKEY ENCHILADAS
Food seems to be slightly less standardized than the states. Turkey, stuffing, and pie are all there, but I've never seen that green bean casserole with the onions on it here. Also, Canadian thanksgiving has less mythology associated (pilgrims etc). It's more of a …
From reddit.com


LEFTOVER TURKEY ENCHILADAS - WHAT A GIRL EATS
Mix turkey, 2 cups cheese, onions, salt and pepper together in a large bowl. Pour 1/4 cup enchilada sauce in the bottom of each baking dish, just to coat bottom. Soak tortillas, 2 or 3 at a time in enchilada sauce to soften. Place a scant 1/3 cup of filling in the middle of each tortilla, roll and place, seam side down in baking dish, nestling ...
From whatagirleats.com


THANKSGIVING TURKEY LEFTOVERS? MAKE THIS TURKEY ENCHILADA …
This turkey enchilada casserole is so easy to make you are going to love it after Thanksgiving. It's a delicious recipe for those turkey leftovers. Visit m...
From youtube.com


41 LEFTOVER TURKEY RECIPES FOR GOBBLING AFTER THANKSGIVING
Before the turkey goes in the oven on Thanksgiving, he adds the enchilada sauce ingredients to the roasting pan. When the turkey comes out, the sauce is puréed and set aside until the next day ...
From yahoo.com


TURKEY ENCHILADAS - MY LIFE AFTER DAIRY
Preheat the oven to 350°F. Cook onion: In a large skillet, heat olive oil. One hot, add diced onion and cook about 5 minutes. Brown the turkey: Add the ground turkey into the pan. Brown and crumble to meat as you go and cook until no longer pink, roughly 5 minutes. Add seasoning: Stir in the chili powder, cumin, salt, and pepper.
From mylifeafterdairy.com


34 LEFTOVER TURKEY RECIPES - THE KITCHEN COMMUNITY
The spices that send this pot of cooked turkey chili over the top are chili powder, cumin, dried oregano, and black pepper. Serve your steaming bowls of turkey chili with shredded cheese, diced avocado, diced red onions, sour cream, and cilantro. 21. …
From thekitchencommunity.org


41 LEFTOVER TURKEY RECIPES FOR GOBBLING AFTER THANKSGIVING
To get a jump start on the prep, make the samosa dough and roll it into rounds ahead of time. Layered between sheets of wax paper and wrapped in a double layer of plastic wrap, the rounds can be ...
From epicurious.com


TURKEY ENCHILADAS: LEFTOVERS OF THANKSGIVING - WASHINGTON JEWISH …
This meal came together as a result of an oversized roast chicken, but it occurs to me that this is the perfect way to use the surplus turkey you are likely have after your smaller-than-normal gathering this Thanksgiving. You would think I had adjusted to cooking for two by now, but sometimes I revert […]
From washingtonjewishweek.com


LEFTOVER THANKSGIVING TURKEY STRATA - CANADIAN TURKEY
Preheat oven 350F. In a large mixing bowl combine the turkey, vegetables, 1 cup shredded cheese, bread and herbs. In a separate bowl, whisk together the milk, eggs, salt and pepper. Pour the egg mixture into the bread bowl and stir to combine until everything is well coated. Spray a 9x11 baking dish with non-stick spray and pour the strata ...
From canadianturkey.ca


LEFTOVER THANKSGIVING ENCHILADAS | CAKE 'N KNIFE
Remove from oven and reduce heat to 350˚F. Place a large skillet with 1 teaspoon olive oil over medium heat. Once the oil is hot, add onion and garlic. Cook until the onion is softened, about 3 to 4 minutes. Stir in turkey, black beans, dried cranberries, and cooked sweet potato. Remove from heat.
From cakenknife.com


GARLIC TURKEY ENCHILADAS - STREETSMART KITCHEN
Use a pair of scissors to cut the tomatoes into small pieces. Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes. While the filling is simmering, make the enchilada sauce. In a small saucepan, add garlic and butter. Cook over medium heat until butter is …
From streetsmartkitchen.com


41 LEFTOVER TURKEY RECIPES FOR GOBBLING AFTER THANKSGIVING - YAHOO
Leftovers are the best part of Thanksgiving. Make the classic Thanksgiving spread for dinner and French toast for breakfast. See recipe. This is an overstuffed, saucy pulled-turkey sandwich, but our pita trick in this recipe ensures that the …
From ca.news.yahoo.com


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