Four Seasons Enchiladas

Name: Four Seasons Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 (4 ounce) can green chilies, chopped and drained; 4 ounces cream cheese, softened; 2 cups cooked turkey or 2 cups cooked chicken, chopped; 64 inches flour tortillas; 1 (16 ounce) jar salsa; 1 (16 ounce) can chili beans, in zesty sauce (optional); 1 cup cheddar cheese or 1 cup monterey jack cheese, shredded

Submitted by lazyme

"Here's a simple enchilada recipe that doesn't use a tomato based or standard enchilada sauce. It's quick to throw together and can easily be adjusted for smaller portions."

Download

photo by lazyme

Ready In:: 30mins
Ingredients:: 7
Serves:: 8

ingredients

1 (4 ounce) can green chilies, chopped and drained
4 ounces cream cheese, softened
2 cups cooked turkey or 2 cups cooked chicken, chopped
64 inches flour tortillas
1 (16 ounce) jar salsa
1 (16 ounce) can chili beans, in zesty sauce (optional)
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded

directions

Preheat oven to 350ºF.
Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix chile peppers and cream cheese.
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 or til bubbly and lightly browned.

Questions & Replies

Got a question? Share it with the community!

Reviews

Must be the odd one out, but we didn't care for these too much. Sorry! Made as is except halved the recipe.

StacyMD187373
I used some leftover turkey to make these. Very good flavor; the topping mixture is unique and works well the the creamy filling of the enchiladas.

Ginny Sue
Saw this recipe, TRUE! Had everything on hand too! STOPPED what was doing, right away!This was terrific! MADE MY DAY! NOTE: Used 4 ounces of the Philly-Chilli Cream Cheese and added 1 tbsp jalepenos as didn't have canned chillies on hand Also used a smokey black bean salsa had on hand YIMBERINI!!! I cup back on cheese to 2 tbsp fat free cheese and 1 teaspoon fat free mexican cheese! Hope this helps someone!

mickeydownunder
Dh said these are the best enchiladas that I have ever made. I used fresh ground chicken and I fryed the tortillas.Going to try beef and pork. I think it's the chili beans that make this one so good. Thanks, lazme for posting

dolores in paradise

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

View Full Profile