Best Turkey And Zucchini Enchiladas Recipes

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

Ingredients

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

TURKEY AND ZUCCHINI ENCHILADAS

Turkey and Zucchini Enchiladas image

Our Turkey and Zucchini Enchiladas can be ready in under an hour. They're a great make-ahead meal for busy families.

Provided by Angie McGowan

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 lb ground turkey
2 cups shredded zucchini
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 teaspoons ground cumin
1 teaspoon dried oregano leaves
4 oz (half of 8-oz package) cream cheese, cut into cubes
2 cups shredded Cheddar cheese (8 oz)
1/4 cup coarsely chopped fresh cilantro
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
1 can (19 oz) Old El Paso™ mild enchilada sauce
1/2 cup Old El Paso™ Thick 'n Chunky mild salsa
1 cup shredded lettuce
1/2 cup chopped tomato
1/2 cup sour cream

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add turkey, zucchini, onion and garlic. Cook about 7 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Stir in cumin and oregano. Add cream cheese; cook and stir until cheese is melted. Add 1 cup of the Cheddar cheese; stir until well combined.
Spoon turkey mixture evenly down center of each tortilla; roll up. Place, seam side down, in baking dish. In medium bowl, mix sauce ingredients. Pour over enchiladas. Sprinkle with remaining 1 cup Cheddar cheese.
Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted. Garnish enchiladas with lettuce, tomato and sour cream.

Nutrition Facts : ServingSize 1 Serving