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."
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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
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