Four Seasons Enchiladas

Name: Four Seasons Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 (4 ounce) can chopped green chile peppers, drained; 4 ounces cream cheese, softened; ½ 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

Rating: 4.4 stars

90 Ratings
68 Reviews
2 Photos

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.

By Janice Elder

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Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (4 ounce) can chopped green chile peppers, drained
4 ounces cream cheese, softened
½ 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

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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Step 2

In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
Step 3

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.
Step 4

In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
Step 5

Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts

Per Serving:

387 calories; protein 23.1g 46% DV; carbohydrates 42g 14% DV; fat 15g 23% DV; cholesterol 55mg 18% DV; sodium 1128.6mg 45% DV. Full Nutrition

Reviews (68)

Most helpful positive review

NHARKEY

07/14/2003

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! Read More

Helpful

(37)

Most helpful critical review

RueBarbe

03/19/2006

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. Read More

Helpful

(22)

90 Ratings

5 star values: 52
4 star values: 29
3 star values: 5
2 star values: 1
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

NHARKEY

07/14/2003

Helpful

(37)

RUDY11

03/02/2005

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! Read More

Helpful

(24)

RueBarbe

03/19/2006

Helpful

(22)

Bernice Dray

07/14/2003

I used leftover pork roast in this recipe and black beans and it was absolutely delicious! Read More

Helpful

(12)

RACHEL CLAIRE

07/14/2003

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! Read More

Helpful

(12)

Amy Roark

07/14/2003

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. Read More

Helpful

(9)

HAZYRIGBY

07/14/2003

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. Read More

Helpful

(9)

Michele-n-WVa

11/07/2003

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! Read More

Helpful

(7)

Laura Manos Emms

09/24/2003

Stopped on the way home and picked up the ingredients to make this tonight! Used leftover chicken. It was fast easy and tasted great! My husband is not a big Mexican food fan and he liked it! Very tasty and yummy. Could easily see adding other ingredients to vary the flavors. A must try and a must keep! Thanks for sharing. Read More

Helpful

(7)

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Nutritional Information

Four Seasons Enchiladas

Servings Per Recipe: 8
Calories: 387.2

% Daily Value *

protein: 46 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 21 %

sugars:

fat: 23 %

saturated fat: 36 %

cholesterol: 18 %

vitamin a iu: 14 %

niacin equivalents: 59 %

vitamin b6: 20 %

vitamin c: 20 %

folate: 18 %

calcium: 18 %

iron: 20 %

magnesium: 13 %

potassium: 17 %

sodium: 45 %

thiamin: 31 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Four Seasons Enchiladas

1 of 68

All Reviews

NHARKEY

07/14/2003

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!

Helpful

(37)

RUDY11

03/02/2005

Helpful

(24)

RueBarbe

03/19/2006

Helpful

(22)

Bernice Dray

07/14/2003

I used leftover pork roast in this recipe and black beans and it was absolutely delicious!

Helpful

(12)

RACHEL CLAIRE

07/14/2003

Helpful

(12)

Amy Roark

07/14/2003

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.

Helpful

(9)

HAZYRIGBY

07/14/2003

Helpful

(9)

Michele-n-WVa

11/07/2003

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!

Helpful

(7)

Laura Manos Emms

09/24/2003

Helpful

(7)

1 of 2 Four Seasons Enchiladas

Marianne

2 of 2 Four Seasons Enchiladas

Robert Haack

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Four Seasons Enchiladas

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (68)

Most helpful positive review

Most helpful critical review

All Reviews for Four Seasons Enchiladas

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Four Seasons Enchiladas

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (68)

Most helpful positive review

Most helpful critical review

All Reviews for Four Seasons Enchiladas