Ground Turkey Enchiladas
Y’all I can’t even explain to you guys how delicious enchiladas were last night. Let’s just say they was gone and not a bite was left in sight!!
Recipe down below.
For the enchilada mixture:
1 lb ground turkey
4 oz can great value diced green chilies
2-3 tbs taco seasoning
dash of salt and pepper
1 tsp Garlic Powder
1 tsp onion powder
1/8-1/4 cup water
1 can refried pinto beans
1 medium green bell pepper
Medium burrito style tortillas
Colby jack cheese
Cilantro
Pico:
1 medium sized white onion
2 Roma tomatoes
Garlic powder
Lime juice
Salt
Pepper
Rice:
I used the box Mexican Rice a Roni and cooked according to package directions
Sauce:
I used a can of red mild enchilada sauce
Directions:
preheat oven to 350°
In a small pan, take the can of refried beans and add them in put them on low medium heat with the top on and heat all the way through.
And another pan put it on medium heat, and add 2 tablespoon butter, and ingredients from the box Rice-A-Roni package and cook according to directions and set aside.
In another medium size pan, heat to medium and add some oil. Once heated through add turkey meat and seasonings and cooked till 90% through add some of the Colby jack cheese to create a cheesy meat mixture along with the bell pepper and can of green chilies set that aside.
Grab a baking dish and slightly spray with oil or nonstick spray and add some of the enchilada sauce to the bottom not a whole lot just enough to cover the bottom of it so the tortillas don’t get stuck to the bowl.
Next, 1 by 1 you’re gonna slightly warm up the tortillas and then you’re going to assemble in the following: a couple spoons of the enchilada sauce, then add your meat, refried beans, and roll and place side by side in the baking dish. Next, you’re gonna pour the rest of the enchilada sauce over the enchiladas and top with more cheese.
Cover the top with foil and put in the oven at 3:50 for about 15 to 20 minutes then take them out uncovered and place them back in the oven for an additional 6 to 8 minutes on a low broil. Once they’re done take them out assemble your dish put some rice on the side add your pico and any other extra toppings you want and enjoy!
I’ve found that using ground turkey in enchiladas is a fantastic way to enjoy a lighter yet still highly flavorful Mexican dish. One tip I’ve learned from making this recipe multiple times is to be generous with warming up the tortillas before rolling; it makes them more pliable and less likely to tear during assembly. Adding a mix of taco seasoning along with garlic and onion powders really amps up the savory depth of the turkey. For the pico de gallo, I always prefer freshly squeezed lime juice over bottled, as it brings out a vibrant brightness in the salsa, balancing the richness of the meat and cheese. I also like to add a handful of chopped cilantro for an extra herbal note. When it comes to the enchilada sauce, using a mild red enchilada sauce works well if you want to keep the heat level moderate, especially if serving family or friends who prefer less spice. Cooking the refried pinto beans gently on low heat with a lid helps keep them moist and spreadable, which makes the enchiladas creamier inside. For sides, Mexican Rice-A-Roni is a quick choice, but homemade Mexican rice with tomatoes, onions, and a bit of cumin can elevate the meal even more. One piece of advice: after baking covered, using the broiler for a few minutes at the end helps melt the cheese perfectly and adds a slight golden crust that makes the enchiladas even more irresistible. This meal is great for busy weeknights or weekend dinners when you want comforting food that’s simple to prepare but full of layers of flavor.
