Four Seasons Enchiladas

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Lightly grease a 9x13 inch baking dish.
  3. In a medium bowl, mix chile peppers and cream cheese.
  4. Stir in chopped turkey.
  5. Place the tortillas in a microwave oven.
  6. Heat for 1 minute, or until the tortillas are softened.
  7. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
  8. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
  9. In a medium bowl, combine the salsa and beans.
  10. Spoon the mixture over the enchiladas.
  11. Sprinkle the top with cheese.
  12. Bake 20 minutes or til bubbly and lightly browned.
Most Helpful

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

StacyMD187373 July 28, 2009

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 December 29, 2008

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 April 05, 2007