Four Seasons Enchiladas
Ok, ignore the spill on the side of the dish… and look at the ooey gooey cheese and tons of veggies. I received this recipe from my friend Christine back in 2003. I made it for my parents one weekend I went home to visit, and they loved it. It’s been a great go-to recipe, and very simple to make.
In the past I’ve cooked up ground chicken or ground turkey, but this time I used the chopped up chicken from a store-bought rotisserie chicken. I made it on Sunday, but it’s so easy to whip up, I would think you could make it during the week as well.
I top it with chopped tomatoes, green onions, and black olives. I served it with some reduced fat sour cream, but it’s not even necessary!
Four Seasons Enchiladas
serves: 8 (um, no… it makes 8 enchiladas, but my son ate 1, I ate 2, and my husband ate 3!)
courtesy of Janice Elder
1 (4 ounce) can chopped green chile peppers, drained
4 ounces reduced-fat cream cheese, softened
1/2 teaspoon ground cumin
2 cups chopped cooked turkey
8 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (16 ounce) can chili beans, undrained
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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.
~M
August 25th, 2010 at 9:49 pm
Do you have to make it with the chili beans? My son and I don’t eat beans so I’m wondering if I could use just the salsa? It looks really good and I can’t wait to try it. Also, did you put the tomatoes and olives on before you baked it or after?
August 26th, 2010 at 1:02 am
I totally think you could just use the salsa… if you need to thin it out, maybe mix it with a bit of taco sauce or tomato sauce.
Good question too… I added the tomatoes, green onions, and chopped olives about half way through cooking. Plus, mine cooked for about 30 min… it didn’t look quite done at 20. I hope you enjoy it!!
August 26th, 2010 at 3:59 am
Margo,
Can I make it a veg version somehow?? I love it and cannot wait to try that…Can I omit the chicken and add something else??? mm….any suggestions?
August 26th, 2010 at 1:55 pm
looks great. Definitely something to try after in cools off here in So Cal ’cause there’s no way I’m turning on my oven in 100 degree heat. Love enchiladas. Maybe I’ll make it with some of the Delicious Chicken you posted a couple months ago. Yum.
August 26th, 2010 at 3:47 pm
Jyoti,
I’ve use boca crumbles before (they’re in the freezer) instead of meat.. I LOVE it… so you could try that. if you eat fish, I bet it’d be good with a nice whitefish or even shrimp. Or, you could use great northern beans or pinto beans.
August 26th, 2010 at 3:48 pm
Grateful Twin Mom – wow, it’s hot out there! Oh I bet the Delicious chicken would be great in this!!!!
October 11th, 2011 at 2:32 pm
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