Four Seasons Enchiladas Recipe -
Four Seasons Enchiladas Recipe
  • READY IN 35 mins

Four Seasons Enchiladas

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

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!

Most Helpful Critical Review
Mar 19, 2006

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.


87 Ratings

Mar 02, 2005

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!

Jul 14, 2003

I used leftover pork roast in this recipe and black beans and it was absolutely delicious!

Jul 14, 2003

What a wonderful way to use up some of that left over turkey! I used light cream cheese and reduced fat cheddar, and there is NO difference in taste - in fact, you could probably get away with fat-free cream cheese. Very good!

Jul 14, 2003

My husband & I loved this recipe. The kids however weren't as thrilled. They ate it but I won't make it for the "family" again.

Jul 14, 2003

I rated this recipe earlier and said it was too hot. Well, I found out what the problem was, and it wasn't the recipe. :) I accidentally used the wrong kind of canned peppers...the really hot kind! When I made it again, I used what the recipe calls for, and it turned out well. My husband really likes the flavor of the filling.

Nov 07, 2003

My husband and I loved this recipe! It was so definitely a keeper! Only thing I changed was I didn't have any turkey, so I used chicken breasts insteads. Great recipe, Janice!


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  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 1129 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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