READY IN 35 mins

Four Seasons Enchiladas

Read Reviews (64)

"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." — Janice Elder

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
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.
In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

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!

—NHARKEY

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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.

—RueBarbe

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85 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!

—RUDY11

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Jul 14, 2003

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

—MADRAY7

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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!

—RACHEL CLAIRE

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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.

—AKROARKJR

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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.

—HAZYRIGBY

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Nov 07, 2003

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!

—Michele-n-WVa

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Nutrition

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.

Nutritional Information

Four Seasons Enchiladas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 387
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 7.3g 36 %
Cholesterol 55mg 18 %
Sodium 1129mg 45 %
Potassium 596mg 17 %
Total Carbohydrates 42g 14 %
Dietary Fiber 5.3g 21 %
Protein 23.1g 46 %
** Sugars 4g
Vitamin A 14 %
Vitamin C 20 %
Calcium 22 %
Iron 36 %
** Thiamin 31 %
** Niacin 59 %
** Vitamin B6 20 %
** Magnesium 13 %
** Folate 39 %

* 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.