Looking for something new for dinner? Need quick & easy? Turkey Enchiladas just might be part of the solution! I don’t know about you, but our schedule is always on turbo & dinners can be one of the trickiest meals in our schedule. It’s mostly tricky, because you can’t always control what you have planned (at least I can’t…hence the ‘juggling food, family & chaos name as part of my blog). I have had countless times that I’ve had to forgo the original plan due to an unforeseen glitch.
Turkey Enchiladas is one of our dinner favorite recipes & the best part for me is that I can make it AHEAD and have it ready…it’s almost emergency proof (lol). I can prep this in two ways to make it even easier than it already is;
1. I can prep the meat portion of this recipe and have it in a storage container in the refrigerator ready to finish up, or have it in a freezer bag ready to thaw and finish just before dinner. Or, even better yet…
2. I can prep the meat, fill & wrap the tortillas, place them on a waxed paper covered baking sheet and freeze them individually. Once they are frozen, pop them into a freezer bag & have them ready to pull out, top with fresh sauce & cheese (see below) and bake!
It’s like dinner magic…you will have an awesome dinner for a fraction of the time!
Turkey Enchiladas by Jodie Fitz
1 pound ground turkey
1/8 cup onions, chopped
1 clove of garlic
Grape tomatoes, 1 pint
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon chili powder
1/2 garlic powder
¼ teaspoon white pepper
1 cup chopped spinach, fresh
6 oz. enchilada sauce, mild
6 Tortilla wraps, whole grain
8 – 10 oz. Mexican blend or sharp cheese, shredded
Cook the ground turkey in a frying pan; cooking off any excess juices. Add the chopped onions to the cooked meat and continue to cook, stirring occasionally, until the onions are soft. Place the tomatoes into a mini chopper or food processor; chop until very fine and juicy. Add the tomatoes, cumin, salt, chili powder and pepper to the meat mixture. Cut the fresh spinach into small pieces and stir it into the meat mixture and remove from the heat.
Pre-heat the oven to 350 degrees. Spread approximately a quarter of the enchilada sauce on the bottom in the bottom of a 13 x 9 pan; just enough to coat it. Sprinkle approximately a ¼ cup of cheese into the center of a tortilla and then place approximately ½ cup of the meat mixture over the cheese. To create a closed pocket, fold in two of the sides of the tortilla about an inch or two on each side and then roll it twice in the opposite direction. Place the closed tortilla seam down in the pan and repeat the process until all of the tortilla wraps have been completed. Pour the rest of the enchilada sauce over the tortillas and top with the remaining cheese. Bake for approximately 15 – 20 minutes, until the cheese has melted and the sauce is hot. If you prepare this the night before, allow for longer baking time. Jodie Fitz