I love enchiladas, its become one of my go to meals when I just don’t know what to make. Thankfully my pantry is usually stocked with the necessities so I really can “go to” it without too much difficulty. What’s great about making these is you can change it up every time, depending on what you have on hand. It makes great leftovers too!
I think the key when using ground turkey is to make sure you really season it up. I’m always adding garlic and onion to it, plus whatever spices suit your tastes. Adding the refried beans directly to the meat really bulks this filling up. I use the vegetarian refried beans to cut the fat some more. Throw in some veggies and you have a meal all in one!
3/4 pound Ground Turkey
large Onion, chopped
2 Garlic Cloves, minced
Salt and Pepper
small palmful Chili Powder
small palmful Cumin
couple of pinches of dried Thyme
can of Vegetarian Refried Beans
Red Bell Pepper, chopped
1 cup frozen Kernel Corn
1/2 jar Pace Pico de Gallo
8 white or wheat flour tortillas
Shredded Monterey Cheese
Saute onion and garlic in a couple of drops of olive oil. Add turkey and brown. Add seasonings.
Once turkey is browned, add red pepper and corn and continue to cook. Add refried beans and cook for about 3-4 minutes. Add salsa, cook until all combined.
Fill and roll each tortilla. Place in baking dish, seam side down. Top with enchilada sauce and cheese. Bake in 375 oven for about 20-25 minutes until golden brown. Enjoy!!