Ground Turkey Enchiladas with Green Sauce

Course: Main Course

Cuisine: Mexican

Keyword: ground turkey, ground turkey enchiladas with green sauce

Prep Time: 30

Cook Time: 20

Servings: servings

Calories: 268kcal

Author: Barbra-Sue Kowalski- Kowalski Mountain

If you’re looking to elevate your next Taco Tuesday with an easy, make-ahead meal, these Ground Turkey Enchiladas with Green Sauce are the perfect choice. Extra cheesy and packed with rich flavor, this hearty dish quickly becomes a family favorite. Even better, these turkey enchiladas freeze beautifully, perfect for busy nights when you still want a homemade dinner. Whether your pantry is homegrown or store-bought, this recipe comes together easily with wholesome ingredients and comforting flavor.

Check out www.kowalskimountain.com for more delicious recipes!

Ingredients

1¼ pounds ground turkey
1 medium onion chopped
2 tsp taco seasoning
¼ tsp black pepper
½ tsp ground cumin
4 ounces cream cheese softened
1 cup shredded cheese Choose your favorite!
¼ cup salsa
1 can (15 ounces) black beans drained and rinsed
1 ½ cups corn thawed or drained
1 can (15 ounces) diced tomatoes drained
1 can (6 ounces) green chiles
8 ½ inch flour tortillas
1 to 2 can(s) (10 ounces) green enchilada sauce
Toppings to garnish sour cream, extra cheese, favorite chopped veggies.

Instructions

In a large cast-iron skillet, over medium heat, cook onions in a couple of tablespoons of olive oil until slightly tender. Add the ground turkey and cook until cooked through.
Add the taco seasoning, pepper, and cumin, being sure to toss thoroughly to flavor the meat.
Add the cream cheese and half of the shredded cheese. Stir until melted.
Add the salsa, corn, black beans, diced tomatoes, and green chiles. Stir until well combined.
Preheat the oven to 375℉. Begin filling the tortillas. I like between 1/2 and 3/4 cups of filling.
Spread enchilada filling down the center of the tortilla and wrap. Place seam side down in a large baking dish. If making extra to freeze, place seam side down on a parchment paper-lined tray.
Top with enchilada sauce and additional cheese.
Bake casserole until hot and bubbly. If cooking while hot, this will take 20 minutes.

Notes

Tips for Freezing

To prep enchiladas for freezing. Place filled enchiladas on a parchment paper-lined tray, seam side down. Make sure any filling that tries to slide out is pushed inside the tortilla.

Once frozen solid, transfer to a ziplock bag or other airtight container.

Defrost frozen enchiladas in a prepared casserole pan in the refrigerator. Before baking, add your preferred sauce to the top of the enchiladas, either green or red enchilada sauce, and add cheese.

Bake as directed for 20 to 30 minutes until hot and bubbly and heated through.

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