Club Style Turkey Enchiladas

This weekend we decided to use up a little more of that leftover turkey we still have in the freezer. I pulled out a couple of small packages of the white meat and chose to make Club-Style Turkey Enchiladas. If you don’t have any turkey left in the house, you can always cook and shred turkey cutlets, or even easier, substitute a store-bought cooked rotisserie chicken. This recipe would be just as flavorful with chicken. The base of these enchiladas is turkey, bacon and cheese. I opted for mozzarella cheese, because I thought it would pair well with the Alfredo sauce topping. Just before serving, it is garnished with shredded lettuce and diced tomatoes. All of the classic ingredients of a club sandwich in an easy to prepare casserole your whole family will love.

I sincerely apologize for not having as many step-by-step photos, as I usually include in my posting. I got a real late start on dinner and was pressed for time. 

Chop red bell pepper. Chop onion.

Preheat oven to 350° F.

Cook bacon, reserving a couple Tablespoons of bacon fat. Set aside to cool. When cool, crumble.

Meanwhile, in large skillet, add reserved bacon fat, red pepper and onion. Sauté until peppers and onions are soft, about 4 minutes. Add bacon to mixture; remove from heat and set aside.

Shred turkey (or chicken). As I mentioned in my post for Chipotle Chicken Salad, the fastest and easiest way to shred turkey (or chicken) is to use a stand mixer. Put the cooked poultry in the bowl of the stand mixer, mix on slow speed for a minute or two. Increase speed as meat starts to break apart. A few more revolutions should produce perfectly shredded turkey (or chicken).

In large bowl, combine the shredded turkey, bacon and veggie mixture, and half of the shredded cheese. Season to taste with salt and pepper. You may want to add a little Alfredo sauce to the mixture.

In small saucepan, mix one carton of Alfredo sauce with milk. Heat just until warm. Brush one side of corn tortilla with a little Alfredo sauce and place (sauce side down) in a small pre-heated skillet. Brush top side of tortilla with a little Alfredo sauce, and after a minute, flip the tortilla. Heat for another minute. Remove to platter. Repeat this procedure to warm all tortillas before filling. I usually do a few at a time; then I stop and fill those that are heated; then go back and heat some more.

When all tortillas have been heated, spread the leftover warmed Alfredo sauce over the bottom of a large baking dish.

To fill enchiladas, place about 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. When all tortillas have been filled, open up remaining container of Alfredo sauce and pour over the tops of all.

Cover baking dish with aluminum foil and bake for 25 minutes. Uncover; sprinkle with remaining cheese and diced tomatoes. The next time, I would definitely substitute a cup of fresh diced tomatoes, instead of the canned.

 Bake for 5 to 10 minutes longer, or until cheese is melted. Garnish with shredded lettuce.

CLUB STYLE TURKEY ENCHILADAS
Source: Adapted from Taste of Home
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 pound bacon
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 to 3 cups cooked turkey, or substitute cooked chicken
• 2 cups shredded cheese, mozzarella, Swiss, cheddar, jack (your choice)
• Salt
• Pepper
• 16 (6-inch) corn tortillas
• 2 cartons (10 to 13-ounces each) refrigerated Alfredo sauce
• 1/4 cup milk
• 1 can (14-1/2 ounces) diced tomatoes, well drained; or substitute 1 cup fresh, diced tomatoes
• 2 cups shredded lettuce

DIRECTIONS:

1. In large skillet, cook bacon, reserving 2 Tablespoons drippings. Set aside to cool. When cool, crumble.
2. Meanwhile, in large skillet, add reserved bacon fat, red pepper and onion. Sauté until peppers and
    onions are soft, about 4 minutes. Add bacon to mixture; remove from heat and set aside.
3. Shred turkey (or chicken). A stand mixer will get the job done quickly and easily.
4. In a large bowl, combine the turkey, bacon mixture, and 1 cup cheese. Season to taste with salt and
    pepper.
5. In small saucepan, mix one carton of Alfredo sauce with milk. Heat just until warm. Brush one side of
    corn tortilla with a little Alfredo sauce and place (sauce side down) in a small pre-heated skillet. Brush
    top side of tortilla with a little Alfredo sauce, and after a minute, flip the tortilla. Heat for another
    minute. Remove to platter. Repeat this procedure to warm all tortillas before filling.
6. When all tortillas have been heated, spread the leftover warmed Alfredo sauce over the bottom of a
     large baking dish.
7. To fill enchiladas, place about 1/2 cup turkey mixture down the center of each tortilla. Roll up and
    place seam side down in baking dish. When all tortillas have been filled, open up remaining container
    of Alfredo sauce and pour over the tops of all.
8. Cover baking dish with aluminum foil and bake for 25 minutes. Uncover; sprinkle with remaining
    cheese. Bake for 5 to 10 minutes longer, or until cheese is melted. Garnish with lettuce and tomatoes.