{Recipe} Turkey Enchiladas

It's time for another recipe update! One of my favorite meals is really deserving of some better photos. Here ya go!

Enchiladas are my go-to meal at every Mexican restaurant I eat at. I can honestly say, these are by far my most favorite. My sister, Jen, made these and told me I HAD to try them...and she was right. This also introduced me to a new blog, Macaroni and Cheesecake which I will definitely be stealing more recipes from.  I changed the recipe just slightly and am SO glad they turned out just as awesome!

Ground Turkey Enchiladas
Serves: 6 large tortillas. 1-2 is definitely enough per serving
Cooking time according to Stephanie: Doesn't say
Cook time according to Rachel: About an hour
How difficult was this for Rachel to make? Pretty easy!

1lb extra lean ground turkey
1 large onion, chopped
1 tsp brown sugar
1 tsp garlic powder
1 tsp chili powder
1/8 tsp salt
1 can (28 oz) crushed tomatoes
4 oz fat free cream cheese
1/4 cup fat free or light sour cream
1/2 cup shredded 2% Mexican 4 cheese blend
3/4 cup prepared salsa
6 large tortillas (updated 3/12/15, used wheat tortillas)

Recipe also calls for 1 tsp spicy garlic seasoning but Stephanie used garlic powder & added a bit of cayenne. Well I misread that and used onion powder (whoops) and didn't add in cayenne.

Serve with additional sour cream & taco sauce if you'd like. I don't think they need it.

In a large skillet, on medium heat, brown turkey & onion. Drain excess liquid.
Once browned, add in brown sugar, garlic powder, salt & chili powder. Stir in 1 cup of the crushed tomatoes & simmer uncovered over low heat for 10 mins stirring occasionally.
Meanwhile, preheat oven to 350 degrees.
Then in a mixing bowl, combine sour cream, spicy garlic seasoning (or in my case, onion powder) & cream cheese.  Stephanie recommends using a mixer. I used a fork and it was super simple.

When there is about 2 mins left on the simmering meat, add 3/4 of sour cream mixture into the meat and stir through.

Prepare 9x13 pan with baking spray. Combine salsa & remaining tomatoes & spread aprox 1 cup of this into the bottom of the pan.
Take tortilla and spread small amount of cream cheese mix onto tortilla, fill with turkey mix (as much as you'd like, keeping in mind you only have 6 tortillas to fill)

Roll tortilla and place seam side down in dish. Repeat with the rest of the tortillas and line evenly in the baking dish. Spread remaining salsa/tomato mixture covering the tops of the tortillas. Spread cheese over salsa. 


Cook uncovered for 25 minutes. Enjoy!



1 comment:

  1. I think I'm going to make these for dinner sometime this week...maybe tonight. ;)