Four Seasons Enchiladas

Four Seasons Enchiladas

64 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Janice Elder
Recipe by  Janice Elder

“Nice and spicy use for leftover turkey in a form that even the children will enjoy. Quick, too! Great topped with black olives, green onions, and tomatoes! Leftover ham would also be excellent in this dish.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
  3. Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
  4. In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
  5. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

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Reviews (64)

Rate This Recipe
NHARKEY
34

NHARKEY

Fabulous! I added 1/2 a can of green enchilada sauce to the mix, used light cream cheese, used black beans instead of chili beans, and added a can of drained crisp corn. Unbeatable! The family loved it!

RueBarbe
22

RueBarbe

I was really disappointed with this recipe, especially after reading all of the good reviews. I made the recipe exactly as written. I ate 1 enchilada, my boyfriend ate half of one. I love Mexican, but I didn't like this.

RUDY11
21

RUDY11

I would add diced onion and minced garlic to the cream cheese, chile, cumin mixture. I put 1 can of sliced olives over the enchiladas, and covered with 2 cups of grated cheddar/monterey jack cheese. Served with green onions, tomatoes, sour cream and guacamole. Yummy!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 42 g
  • 14%
  • Protein
  • 23.1 g
  • 46%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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