How to Make Tasty Turkey and cheese enchiladas

Turkey and cheese enchiladas. 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.

Turkey Enchiladas are a cheesy baked Mexican inspired rolled tortilla dish made with leftover turkey, salsa roja and a three cheese blend. They are the perfect way to use up leftover turkey! There are so many great things about having leftovers. arab cook Turkey and cheese enchiladas using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Turkey and cheese enchiladas

1. It's 2 tbsp of all-purpose flour.
2. Prepare 2 tbsp of vegetable oil.
3. Prepare 1 tbsp of onion powder.
4. Prepare 1 tbsp of garlic powder.
5. It's 1 tbsp of cumin powder.
6. Prepare 1 tbsp of chili powder.
7. You need 1 tsp of salt.
8. Prepare 2 cups of water.
9. It's 8 oz of ground turkey.
10. It's 1 pkg of taco seasoning.
11. You need 12 of mission yellow extra thin corn tortilla.
12. You need 1/2 cup of shredded velveeta cheese.

For one, just plain reheating them makes for an easy meal on busy days. Heat oil in a large nonstick skillet over medium-high heat. Remove from heat and let cool slightly. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.

Turkey and cheese enchiladas instructions

1. Cook ground turkey and add taco seasoning and set aside..
2. In a pot heat oil and flour together making a roux, slowly add in your onion, garlic, chili, cumin and salt into the roux. Once the roux is combined add the water and continue mixing until it becomes thicker. Set aside..
3. Dip the tortillas in the sauce and add turkey and cheese and roll the tortilla placing it in an oven safe dish. Continue rolling all the tortillas. Top with remaining sauce and sprinkle with cheese. Bake at 350 for about 20 min..

Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Remove from heat and stir in goat cheese. Pour half of salsa into prepared baking dish.