Healthy Turkey Enchiladas Recipes

HEALTHIER TURKEY ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
• Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
• Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

HEALTHY BAKED TURKEY ENCHILADAS

Steps:

• Preheat oven to 375.
• Brown ground turkey in a pan until it's no longer pink. Drain any extra fat. Add in zucchini, onion, garlic, and cook for 5 minutes. If you don't like to chop your vegetables and want to save some time, add them to a food processor and have that do all the work for you. Please note, in the recipe video, I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.
• In a bowl add in enchilada sauce and 1 cup of tomato sauce. Tomato sauce is optional. Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.
• Place about 1/2 cup of turkey mixture onto a flour tortilla and roll it up like a burrito and lay seam-side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray. If there are any extra turkey and vegetable mixture leftover, you can add that to the top of the enchiladas. Sprinkle with cheese on top.
• Cook enchiladas for 20 - 25 minutes. Take out of the oven. Serve with some salsa or sour cream.
• Makes 10 enchiladas. Serving size: 1 enchilada.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small bowl, combine the cheese, onion, and black olives.
• In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
• Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
• Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

HEALTHY TURKEY ENCHILADAS

Steps:

• Preheat oven to 400F.
• In a large pan, heat olive oil. Add onion and broccoli and saute over medium high heat for about 5 minutes.
• Add in ground turkey and minced garlic, and cook until turkey is no longer pink.
• Add in chili powder, oregano, salt, and pepper. Then add in black beans and green chiles.
• Stir in the juice of one lime and 1/4 cup enchilada sauce. Let mixture simmer over medium heat for 2-3 minutes.
• In a 9×13 casserole dish, spread 1/4 cup enchilada sauce on the bottom of the dish.
• Lay out your flour tortillas and add 1/2 cup mixture to each tortilla. Sprinkle with a little bit of cheese and roll tortillas up tightly. I like to fold the sides in as I am rolling them to create a nice tuck.
• Place seam side down in casserole dish. Repeat with remaining tortillas until all mixture is done. Line them up in casserole dish, and place in any empty space remaining.
• Top the enchiladas with remaining enchilada sauce and sprinkle with cheese.
• Bake for 20 minutes.
• Let cool 10 minutes before eating.

TURKEY ENCHILADAS

Steps:

• In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.

CONTEST-WINNING TURKEY ENCHILADAS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

TURKEY ENCHILADAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
• Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
• Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
• Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.