Easy turkey enchiladas made with seasoned ground turkey and two cheeses, wrapped up in flour tortillas and baked in red enchilada sauce.
Ingredients
454 gm
Ground turkey, extra lean
1 can (15oz)
Refried beans, canned, traditional style
1/2 medium
Yellow onion
(finely chopped)
2 clove(s)
Garlic
(finely chopped)
1 tbsp
Olive Oil, Extra Virgin
1/2 tsp
Cumin
1/2 tsp
Chili powder
1/2 tsp
Oregano, ground
1/2 tsp
Salt and pepper
(of each)
2 cup
Red enchilada sauce
2 cup
Mexican cheese blend
(shredded)
1/2 cup
Queso fresco cheese
(crumbled)
12 large tortilla(s)
Wheat flour tortilla
Instructions
Preheat oven to 375º
In large skillet, heat olive oil until shimmering; add turkey to pan and brown for about 4 minutes.
Add onion, garlic and spices and start breaking up turkey meat with a wooden spoon, Continue until no longer pink and onion has softened.
Add ¼ cup enchilada sauce to pan, stir to combine and season with salt and pepper. Cook 1 to 2 more minutes then remove from heat and set aside. Place you refried beans in a bowl and microwave for two minutes and set aside.
Spread ½ cup enchilada sauce in bottom of 9" by 13" baking dish. Place ⅛ of the refried beans and turkey mixture on each flour tortilla, top with ¼ cup shredded cheese and tightly roll up. Place rolled enchiladas, seam side down, in baking dish.
Top with remaining 1 cup enchilada sauce, evenly top with remaining shredded cheese and then the crumbled queso fresco.
Bake for 20 minutes until hot and bubbly. If desired, garnish with green onions and cilantro and serve with more enchilada sauce and sour cream. Most importantly,Enjoy!
Notes:
For a smaller portion, simply divide all ingredients in half.
