Ground Turkey Enchiladas Recipes

Steps:

• Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
• Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
• Serve with the couscous and top with suggested toppings as desired.

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.

Steps:

• Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables).
• Stir in all the veggies and let them cook down.
• Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point.
• Heat your oven to 350 degrees.
• Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa.
• Lightly grease the bottom of a 9x13 inch baking dish.
• Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding.
• Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese.
• Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese.
• Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes.
• Top with sour cream and fresh chopped cilantro and serve.

Steps:

• Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp). Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
• Lay flour tortilla flat and place 1/3 cup mix, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350 degrees.
• Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted.
• Serve with refried beans and Mexican rice. Sour cream and guacamole are also great additions.

Steps:

• Brown ground turkey and onion together. Drain any liquid.
• Add green chilies and about 1/2 cup of the enchilada sauce.
• Place a couple spoonfuls of meat mixture into each tortilla and roll.
• Place into a 9x13 baking dish.
• Cover rolled enchiladas with remaining enchilada sauce.
• Top with cheese.
• Bake at 350F for 10-15 minutes until heated through and cheese is melted and sauce is bubbly.

Steps:

• In a 5- to 6-quart pan over high heat, stir turkey until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce.
• Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
• Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
• Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.

Steps:

• Heat oven to 375°F.
• Cook turkey with onions and peppers in dressing in large skillet on medium heat until turkey is done, stirring frequently. Stir in 1/4 cup salsa; simmer on medium-low heat 2 min. Remove from heat; stir in 1 cup cheese.
• Spread 1/4 cup salsa onto bottom of 13x9-inch baking dish. Spoon about 1/4 cup turkey mixture down center of each tortilla; roll up. Place, seam sides down, in dish. Spoon remaining salsa over enchiladas; cover.
• Bake 20 min. Uncover; top with remaining cheese. Bake 10 min. or until enchiladas are heated through and cheese is melted. Top with sour cream and cilantro just before serving.