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."
Watch video tips and tricks
1 (4 ounce) can
chopped green chile peppers, drained
cream cheese, softened
chopped cooked turkey
8 (8 inch)
1 (16 ounce) jar
1 (16 ounce) can
chili beans, undrained
shredded Monterey Jack cheese
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!
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.
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!
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 fat-free cream cheese. Very good!
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 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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Four Seasons Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 135
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These simple vegetarian enchiladas star spinach and two kinds of cheese.
The secret to these savory chicken enchiladas is the seasoning.
See how to put a simple twist on big, beefy enchiladas.