Monday, October 8, 2012

Turkey Enchiladas

Perfect Pairing:  Double batch
I decided that it is really hard to take a pretty picture of enchiladas.  While they may not be beautiful, they are really tasty.  I like to use lean ground turkey and fat free refried beans in this recipe to keep the fat down.  They are great served with sour cream and cilantro with a salad on the side.
I have never been a big fan of getting my hands or utensils really messy when cooking but I just have to deal with it in this recipe.  It is hard to not have sauce all over your hands and spoon. 
The trick is to coat both sides of the tortilla with enchilada sauce before filling it.  I use the same pan that I used to brown the turkey

The Perfect Pairing for this recipe is a double batch.  Once you have the assembly line going it does not take much time to make another pan.  They can be frozen and thrown in the oven for a great dinner when you are too busy to prepare something.  You could also freeze them in 8x8 dishes for a smaller crowd.
Turkey Enchiladas
Lindsay at Perfecting the Pairing

·         1 ¼ lb ground turkey
·         1, 15 oz, can fat free refried beans
·         1, 4 oz, can diced chiles, drained
·         1, 1.5 oz, packet taco seasoning
·         6 to 8 flour tortillas (8 inches)
·         1, 15 oz, enchilada sauce
·         2 cups shredded cheddar cheese, divided
In a large skillet brown the ground turkey until cooked through.  Drain any excess grease, if necessary.  In a large bowl combine the cooked turkey, refried beans, chiles, taco seasoning, and one half cup of the shredded cheese.  Stir until evenly combined.
Preheat the oven to 350 degrees F. Grease a 9x13 dish with cooking spray.
Pour the enchilada sauce in a shallow pan or the same skillet you used to brown the turkey.  Coat both sides of a tortilla with the sauce, place on a plate and put about three quarter cup of the mixture in the middle of the tortilla.  Roll up the tortilla and place it seam side down in the 9x13 dish.  Repeat with remaining tortillas and turkey mixture.  Pour the remainder of the enchilada sauce over the pan and top with the remaining one and a half cups cheese.
Cover the pan with foil and bake at 350 for 40-50 minutes, or until the center is hot and the cheese is bubbly.  Remove the foil for the last few minutes to brown the top.


  1. This looks delish! Can't wait to try it! Keep up the good work.

  2. Why flour tortillas for enchiladas?

    1. Good question.... personal preference I guess! They are definitely not traditional but I prefer flour in this recipe. I like corn tortillas for soft tacos. I am sure you could swap them out in this recipe if you prefer!


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