Turkey Enchiladas

These turkey enchiladas are one of the few things I remember from the first weeks after my boys were born.  During the whirlwind of excitement and exhaustion upon arriving home, this delicious meal was delivered from a generous fellow mom in my local twins club.  We loved them so much we asked for the recipe, and now they are a regular in our home.  Though they do have a little “kick,” my kiddos eat them right up…once so quickly that we thought Big Brother must have thrown his on the floor or something, because he could not have possibly cleaned his plate before I even sat down to the table!  But, this boy can really eat, and he can really eat these enchiladas! 

The recipe as given easily makes two meals worth, which is perfect because it freezes very well.  Lately, I try to make extras of whatever meals I can and just throw it in the deep freeze.  Taking a few extra minutes to prepare a second dish saves an entire night of cooking down the road!

See the notes below for freezing instructions if you like.*


Turkey Enchiladas
(Print Recipe)

1 1/2 – 2 lbs Ground Turkey
2 1/2 cup shredded Monterrey Jack Cheese 
1/2 cup sliced Green Onion
1 cup sour cream
3 tbs chopped fresh Parsley (or 3 tsp dried)
1 1/2 tsp Salt
1/4 tsp Pepper
24 oz Tomato Sauce
3 tbs canned chopped Green Chilies
1/4 ground Cumin
16 Whole Wheat Tortilla Rolls
Optional:  Olives and Guacamole for garnish.
1.  Preheat oven to 350 degrees.
2.  Cook and stir the ground turkey in skillet.  Drain fat and remove from heat.  (Tip:  Cook meat on lower heat setting until done for a more tender and juicy ground turkey.)
3.  In a large bowl, combine 1 1/2 cups of cheese, green onion, sour cream, parsley, salt, and pepper.  Add the meat and toss to combine.
4.  Heat remaining ingredients (except tortillas and optional garnish) in a medium saucepan to boiling.  Reduce heat and simmer for 5 minutes.
5.  Spoon approximately 1/4 cup of meat mixture into each tortilla and roll it up.  Place 8 across into two 9×13 baking dishes.  Spread half the sauce over each dish and sprinkle with 1/2 cup of cheese on each.
6.  Bake uncovered for 20 minutes.  Garnish with olives and guacamole if desired.
*If freezing, place half of meat-filled and rolled tortillas into a gallon-sized freezer bag.  Place half of the sauce in a quart size freezer bag and the cheese for topping in a sandwich-sized bag.  When desired, thaw overnight and bake as directed.
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Comments

  1. YUMMY!!!! And we are always looking for new recipes! Thank you for popping by Twinfatuation. :) Love your blog…a happy new follower!

  2. Hi Holli – thanks for visiting my little blog project and leaving such a nice comment. Looks like you have your hands full and yet you can make wonderful suppers like this. I think I know what we’re having for dinner tonight now that I’ve seen these enchiladas.

  3. Great tip about cooking the ground turkey on low…I had no idea!

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