Four Seasons Enchiladas

Four Seasons Enchiladas

65

"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

35 m servings 387 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 42g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

65
  1. 87 Ratings

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Most helpful positive review

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 famil...

Most helpful critical review

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 Mexica...

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 famil...

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 ch...

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 Mexica...

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

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 f...

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.

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...

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

As my husband said "It is a keeper" and we really enjoyed this recipe. Quick and easy as well as tasty. Pat