Turkey Enchiladas

🥄 Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey or 2 ½ cups leftover cooked shredded turkey ((see notes if using shredded turkey))
• 1 teaspoon chili powder
• ½ teaspoon kosher salt, (plus more to taste)
• ½ teaspoon onion powder
• ¼ teaspoon dried oregano ((Mexican oregano preferred))
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• 1 ¾ cups easy enchilada sauce, (divided)
• 8 large flour tortillas
• 2 cups shredded Mexican-blend cheese, (divided)
• optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce

👨‍🍳 Instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, chili powder, salt, onion powder, oregano, garlic powder and cumin.

3. 3

   Use a wooden spoon or spatula to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until turkey is browned and cooked through.

4. 4

   Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.

5. 5

   Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

6. 6

   Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to fully coat the bottom.

7. 7

   Assemble the enchiladas by filling each tortilla evenly with the turkey mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in a large baking dish seam side down.

8. 8

   Pour the remaining 1 1/4 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.

9. 9

   Serve immediately and garnish with desired toppings.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.