Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned. Drain any excess fat.
- Stir in onion and garlic. Cook until softened, about 5 minutes.
- Add tomato sauce, green chiles, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
- Warm tortillas according to package directions to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with a spoonful of the turkey mixture and a sprinkle of cheese. Roll up tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can use flour tortillas instead of corn tortillas.
- Adjust the amount of chili powder to your spice preference.
- Add a dollop of sour cream or fresh cilantro as a garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg