Wednesday, January 11, 2012

Quick Turkey Enchiladas

There are 3 reasons I love this meal:

#1 - They're quick - meaning I can decide to make them an hour before dinner time and still have them on the table at the prescribed moment, meaning I can feel like something really did go right with my day.

#2 - They're turkey - meaning I don't feel heavy and gorged when I finish eating them, meaning they're light but totally delicious!!

#3 - They're enchiladas - meaning it's Mexican food, meaning it's flavorful and slightly spicy, meaning my family loves it.  My family really could eat Mexican food meal after meal after meal after meal after meal ......

This recipe is adapted from an American Test Kitchen recipe.

Quick Turkey enchiladas are especially comforting on a grey . . . drippy . . . overcast . . . drizzly day.  Like today.

Give me something warm and scrumptious!

Quick Turkey Enchiladas (serves 4 . . . I double it for the 7 of us)

1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 pound ground turkey
3 cups shredded Monterey Jack cheese
2 1/2 cans red enchilada sauce (you will need 2 10-ounce cans of enchilada sauce)
1/4 cup drained sliced pickled jalapenos, chopped (I left these out . . . too spicy for little mouths . . . husband very disappointed)
1/2 cup chopped fresh cilantro
salt and pepper to taste
10 6-inch corn tortillas

Heat oven to 400.  Grease 13x9 baking dish.  Heat oil in large skilled over medium-high heat until shimmering.  Add onion and cook until lightly browned, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in turkey and cook until no longer pink, about 5 minutes.  Stir in 2 cups of cheese, 1/2 cup enchilada sauce, jalapenos, and cilantro.  Season with salt and pepper.

Stack tortillas on plate, wrap with plastic and microwave until pliable, about 1 minute.  Top each tortilla with 1/4 cup turkey mixture and roll tightly.  Please seam-side down in prepared baking dish and spray lightly with cooking spray.  Top with additional 1 cup enchilada sauce and remaining cheese; cover with foil.  Bake 10 minuntes, remove foil, and continue baking until cheese is completely melted, about 5 minutes longer.  Serve, passing remaining heated enchilada sauce at table.


  1. Yummy! My family could Mexican food almost every night as well. We also like to make our enchiladas with flour tortillas, green enchilada sauce and pepper jack cheese. The majority of my family likes some kick to their food; they go through a lot of Tabasco & pickled jalapeno slices. Sometimes I am horrified to see what they will add those condiments to.

  2. It sounds delicious! I will be saving this link and giving it a try! Thanks for sharing.



  3. Here are the Approximate Nutrition Facts for one of theses Great Turkey Enchiladas !
    Using the recipe calculator On SparkPeople.Com

    ** Serving size 1 Enchilada
    6 Servings

    Amount Per Serving

    Calories 414.8
    Total Fat 25.8 g
    Saturated Fat 13.2 g
    Polyunsaturated Fat 2.6 g
    Monounsaturated Fat 3.5 g
    Cholesterol 115.2 mg
    Sodium 404.2 mg
    Potassium 278.7 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 2.2 g
    Sugars 0.2 g
    Protein 31.1 g

  4. Hi Shelley!

    I tried this recipe last night and it was so delicious! I added a corn, cherry tomato, avocado, queso fresca, and cilantro salad as a side dish. They went perfectly together. Thanks for the inspiration and the recipe!