Best 6 Turkey Pecan Enchiladas Recipes

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Feast your taste buds on a culinary journey with our tantalizing Turkey Pecan Enchiladas, a harmonious blend of Mexican and American flavors. These enchiladas showcase a delightful combination of shredded turkey, roasted pecans, a savory enchilada sauce made from scratch, and a medley of Mexican spices. Each bite offers a symphony of textures and flavors, from the tender turkey and crunchy pecans to the rich enchilada sauce and melted cheese. This recipe also includes variations for a vegetarian version, featuring roasted sweet potatoes instead of turkey, and a step-by-step guide to making homemade corn tortillas from scratch, enhancing the authenticity of your enchilada experience. Get ready to embark on a culinary adventure with our Turkey Pecan Enchiladas, a dish that promises to satisfy and delight your palate.

Let's cook with our recipes!

TURKEY PECAN ENCHILADAS



Turkey Pecan Enchiladas image

I got this recipe from a friend, and I've often served it at church potlucks. There are never leftovers! It's nice because it's creamy, just a little spicy and unusual. -Cathy Huppe, Georgetown, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 medium onion, chopped
4 ounces reduced-fat cream cheese
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups cubed cooked turkey breast
1/4 cup chopped pecans, toasted
12 flour tortillas (6 inches), warmed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup reduced-fat sour cream
1 cup fat-free milk
2 tablespoons canned chopped green chilies
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro

Steps:

  • In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside. , In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans. , Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the soup, sour cream, milk and chilies; pour over enchiladas. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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

TURKEY ENCHILADAS RECIPE



Turkey Enchiladas Recipe image

If you're trying to find what to do with all of your leftover turkey from Thanksgiving dinner, this turkey enchiladas recipe is it! It is quick, easy, and delicious!

Provided by Contributor

Categories     Main Course

Time 33m

Number Of Ingredients 13

2 cups cooked turkey (shredded)
½ teaspoon chili powder (optional)
2 cups shredded Monterey Jack cheese (divided)
8 flour tortillas
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounces diced green chilis (1 can, drained)
1 teaspoon dried cilantro
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon pepper

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
  • Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
  • In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
  • **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
  • Pour over enchiladas and top with remaining cheese.
  • Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

Nutrition Facts : Calories 366 kcal, Carbohydrate 20 g, Protein 23 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 83 mg, Sodium 813 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TURKEY ENCHILADAS



Turkey enchiladas image

Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 11

1 tbsp sunflower oil
500g turkey mince (2% fat)
1 medium onion, finely chopped
1 yellow pepper, deseeded and thinly sliced
400g can chopped tomatoes
400g can red kidney beans in chilli sauce
1 tbsp fresh lime or lemon juice
2 heaped tbsp roughly chopped coriander, plus extra to garnish
6 regular or 8 mini flour tortillas
50g reduced-fat mature cheddar, coarsely grated
large mixed salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
  • Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
  • Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
  • Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.

Nutrition Facts : Calories 486 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium

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

I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1 can (4 ounces) chopped green chilies, drained, divided
3 tablespoons butter, divided
1/3 cup taco sauce
1 cup sour cream, divided
1/8 teaspoon chili powder
2-1/2 cups cooked cubed turkey
2 cups shredded cheddar cheese, divided
10 flour tortillas (8 inches)
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup chopped fresh tomatoes

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.

Nutrition Facts :

Tips:

  • Choose the right turkey: A boneless, skinless turkey breast is the best option for this recipe. It cooks quickly and evenly, and it's easy to shred.
  • Don't overcook the turkey: Turkey can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use a flavorful enchilada sauce: The enchilada sauce is what really makes this dish special. Choose a sauce that has a good balance of flavor, with a little bit of heat.
  • Don't be afraid to experiment with different fillings: You can use any type of filling you like in these enchiladas. Some popular options include black beans, corn, and cheese.
  • Top the enchiladas with your favorite toppings: Shredded lettuce, sour cream, and salsa are all great options.

Conclusion:

Turkey pecan enchiladas are a delicious and easy-to-make meal that's perfect for any occasion. They're packed with flavor and can be customized to your liking. So next time you're looking for a new dinner idea, give these enchiladas a try. You won't be disappointed!

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