Easy Ground Turkey Enchiladas
Hey everyone!
These turkey enchiladas are stuffed with ground turkey, cheese, peppers, onions and diced tomatoes then covered in enchilada sauce with more cheese for extra cheesy goodness. This is a dinner that the whole family will love and the fun part is that you can customize these with your favorite toppings. Recipe is below and I hope you enjoy!
Kara
//RECIPE//
(Please note that I am based in the US and use cups/volume measurements. I’ve tried to provide metric measurements when I can. I used a converter, so they may not be perfect but I tried.)
Easy Ground Turkey Enchiladas
Ingredients:
1 pound ground turkey (453 3/5 g)
1 cup frozen chopped peppers and onion blend (236 3/5 g)
1 1/2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
salt and pepper to taste
1 (10 ounce) can chopped or diced tomatoes, drained (I used Rotel green chilis which will make it spicier, if you don’t want it hot, use regular diced tomatoes)
2 (10 ounce) cans red enchilada sauce (use the type you like according to how spicy you want it)
20 6-7 inch corn tortillas (can use flour if you prefer that)
2-3 cups fiesta or Mexican blend shredded cheese (224 g)
Toppings: Sour cream, extra cheese, black olives, jalapenos, green onions, cilantro, avocado, onions, etc.
Instructions:
Preheat the oven to 375 degrees F.
In a large skillet, cook the ground turkey with the frozen chopped peppers and onions plus the minced garlic on medium-high heat until the turkey is no longer pink. Drain.
Turn the heat on low and add the spices and cook for about two minutes.
Add the chopped or diced canned tomatoes, stir well and heat through. Remove the pan from the heat source. Taste test and add salt and pepper or more spices if needed.
Spread about 1/4 – 1/2 a cup of the enchilada sauce on the bottom of at least a 13×9 inch baking dish. If you have a larger casserole baking dish, use it as this recipe will make a lot of enchiladas.
To keep the corn tortillas from cracking while rolling them up, either heat them in the microwave for about 15 seconds to soften them or dip them in the enchilada sauce before filling them. Dipping them works better.
Fill tortillas with the turkey mixture, sprinkle with cheese, then roll up and place into the baking dish. Make sure to fill the dish tightly. If using a 13×9 inch dish, you will probably have extra filling left over, so you can keep filling enchiladas and put them in another dish or save the filling for later.
Once the dish is filled with the rolled tortillas, cover everything with the remaining enchilada sauce. Note that the more enchilada sauce you use, the spicier it may become.
Sprinkle everything with cheese and bake for approximately 15-20 minutes until all the cheese is melted. Top enchiladas with desired toppings.
How to Store: Leftovers can be stored covered in the refrigerator for several days.
How to Serve: Serve these enchiladas warm. If cold, heat in the microwave.
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I Scream for Buttercream: https://www.youtube.com/channel/UC2hHK1LZoRW0YMc3hXCEEhg
DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking or cooking from scratch channel. If you are looking for scratch cooking or super healthy food, this probably isn’t the channel for you. No need to let me know that. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream: https://www.youtube.com/channel/UC2hHK1LZoRW0YMc3hXCEEhg
#easycooking #enchiladas