Ground Turkey Enchiladas

Makes 5
Prep 30 m
Bake 30 m



  1. 1 of 6 Coat skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add turkey; cook, breaking up with wooden spoon, 6 to 8 minutes, or until no longer pink. Drain.
  2. 2 of 6 Heat oil in skillet over medium heat. Add onion and jalapeno; saute 8 minutes. Stir in cumin, oregano, cinnamon and salt; cook 2 minutes. Remove skillet from heat. Stir in 3 tablespoons of the tomato paste, olives, brine and cooked turkey.
  3. 3 of 6 Preheat oven to 375 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  4. 4 of 6 Combine remaining 1 tablespoon tomato paste, tomato sauce and water in shallow skillet. Heat over medium heat just until simmering, 1 to 2 minutes.
  5. 5 of 6 Dip tortilla in tomato sauce until softened. Place on a plate. Spoon 1/3 cup of turkey mixture down center of tortilla. Roll up and place, seam-side down, in prepared pan. Repeat with remaining tortillas and filling. Spoon remaining tomato sauce over top. Sprinkle with cheese. Cover loosely with aluminum foil.
  6. 6 of 6 Bake in preheated 375 degree F oven for 30 minutes or until heated through. Serve with sour cream if you wish. Makes 5 servings.
Nutrition Information for Ground Turkey Enchiladas
Servings Per Recipe: 5
Per Serving: 16 g Fat, total, 38 g carb., 1052 mg sodium, 24 g pro., 382 kcal cal., 89 mg chol.
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Printed from 07/17/2019