April 3, 2023

Ground Turkey Enchiladas

Turkey Enchiladas filled with seasoned ground turkey and shredded cheese, and packed with additional veggies for extra nutrients. Then topped with an easy enchilada sauce, a small sprinkle of more cheese and baked in the oven until the cheese is melted and bubbly. Served with your favorite toppings including sliced avocado, salsa, sour cream, and hot sauce.  Kids and adults love this one!   You can use corn tortillas as suggested in the recipe or whichever kind of tortilla you prefer.   Regular flour tortillas and flour substitutes (almond, chickpea, etc) all work great for this recipe. 

Ingredients

 1 cup spinach leaves
 1 cup carrots, shredded
 1 lb ground turkey
 1 cup shredded Monterey Jack or Mexican blend cheese
 1 jar or can enchilada sauce (approx. 15 oz)
 1 tsp ground cumin
 corn tortillas
 extra shredded cheese for cooking
 lettuce, avocado, sour cream, salsa, hot sauce for garnishes

Directions

1

Heat oven to 350°. In a mini food processor, chop spinach and carrots. You can also do this by hand, but a processor will make this easier.

2

In a medium skillet over medium heat, brown the turkey. Add in the chopped spinach and carrots and cook for 1 minute, stirring occasionally. Add the enchilada sauce, cheese and cumin to the pan and cook for 2-3 minutes. Remove skillet from heat.

3

Soften tortillas for a few seconds each in a dry pan to make them more pliable. Lightly oil a baking dish. Lay out a tortilla, fill with some of the meat filling, and tightly roll and place in the baking dish. Dividing the filling between tortillas and repeating this process with all tortillas. You should have enough filling for 8 tortillas.

4

Top enchiladas with a small amount of the reserved shredded cheese. Cover with aluminum foil and bake until cheese melts and enchiladas look slightly crisp.

Serve with desired garnishes.

Ground Turkey Enchiladas

Ground Turkey Enchiladas

Category, , , , DifficultyBeginnerYields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 1 cup spinach leaves
 1 cup carrots, shredded
 1 lb ground turkey
 1 cup shredded Monterey Jack or Mexican blend cheese
 1 jar or can enchilada sauce (approx. 15 oz)
 1 tsp ground cumin
 corn tortillas
 extra shredded cheese for cooking
 lettuce, avocado, sour cream, salsa, hot sauce for garnishes

Steps

1

Heat oven to 350°. In a mini food processor, chop spinach and carrots. You can also do this by hand, but a processor will make this easier.

2

In a medium skillet over medium heat, brown the turkey. Add in the chopped spinach and carrots and cook for 1 minute, stirring occasionally. Add the enchilada sauce, cheese and cumin to the pan and cook for 2-3 minutes. Remove skillet from heat.

3

Soften tortillas for a few seconds each in a dry pan to make them more pliable. Lightly oil a baking dish. Lay out a tortilla, fill with some of the meat filling, and tightly roll and place in the baking dish. Dividing the filling between tortillas and repeating this process with all tortillas. You should have enough filling for 8 tortillas.

4

Top enchiladas with a small amount of the reserved shredded cheese. Cover with aluminum foil and bake until cheese melts and enchiladas look slightly crisp.

Serve with desired garnishes.

Like what you had?

Share this post!

Tag @plate.43

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Still hungry?

Recent Recipes

Mango Shake

Mango Shake

Mango ShakeIngredients2 cups fresh or frozen mango chunks 1 banana ½ cup unsweetened almond milk ¾ cup unsweetened Greek yogurt ½ cup ice½ tsp good quality vanilla extract DirectionsAdd all ingredients to a high-powered blender and blend until...

Summer Strawberry Salad

Summer Strawberry Salad

Summer Strawberry SaladIngredients8 oz strawberries, hulled and quartered 5 oz arugula 5 oz spinach ⅓ cup silvered almonds, toasted 1 avocado, chopped 3 oz goat cheese, crumbled 1 cup quinoa, prepared to package directions (may also use farro or another whole...

Melon and Mozzarella Salad

Melon and Mozzarella Salad

Melon and Mozzarella SaladIngredients1 cantaloupe, halved and de-seeded 8 oz medium-sized (Ciliegine) Mozzarella balls 3 oz arugula 4 basil leaves4 mint leavesDressing 3 tbsp extra virgin olive oil 1 tbsp champagne vinegar (white wine vinegar can be substituted)...