Ground Turkey Enchiladas

I have had this recipe starred from Cara’s Creature Comforts for a while now and have been wanting to make it. I had also found another enchilada recipe somewhere that called for green enchilada sauce and bought the stuff to make that, but in my mind I was thinking it was this recipe. So I printed this recipe out and got everything out and discovered that it didn’t use the green sauce, I had it confused with a different recipe. Well since I had everything to make these, I decided to roll with it. I’m so glad I did. These are so good! I did have to sub a little because I discovered my cream cheese had expired, so I just added a bit more sour cream and a little fat free half and half (but the recipe below uses the cream cheese). These were really great and I’m sure they’ll be even better next time when I use the cream cheese. Adam said these definitely need to be on the regular rotation.

Ground Turkey Enchiladas
Source: Cara’s Creature Comforts adapted from Taste of Home Comfort Food “Diet” magazine

Ingredients:
1 lb extra lean ground turkey
1/2 c chopped green pepper (optional)
1 large onion, chopped
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. chili powder
1/8 tsp. salt
1 can (28 oz) crushed tomatoes, divided
4 oz reduced fat or fat free cream cheese
1/4 cup light or fat free sour cream
1 tsp. spicy garlic seasoning (I used garlic powder and added a bit of cayenne to taste)
3/4 cup prepared salsa
8 tortillas, warmed

1/2 cup shredded 2 % mexican four cheese blend (or whichever kind you prefer)

For Topping (optional):
Additional Sour Cream
Taco Sauce

Directions:
Brown turkey along with pepper and onion in a skillet.

Once browned, add brown sugar, garlic powder, salt and chili powder. Stir in 1 cup crushed tomatoes and simmer uncovered over low heat for 10 minutes, stirring occasionally.

Meanwhile, combine sour cream, spicy garlic seasoning, and cream cheese with mixer. Set aside. Mix 3/4 of this mixture into the meat mixture in the last 2 minutes of simmering. Stir well to combine.

Prepare 9×13 pan with baking spray.

Combine salsa and remaining tomatoes and spread 1 cup of this into the bottom of the pan.
Spread a small amount of the cream cheese mixture onto a tortilla, fill with about 1/3 c turkey mixture, and roll.
Place seam side down into dish. Finish this process with the rest of the meat mixture.

Spread remaining tomato/salsa mixture over the top and sprinkle with cheese.
Cook uncovered for 25 minutes at 350 degrees F.

Serve topped with sour cream and taco sauce if desired.

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    Comments

    1. I make enchiladas all the time, but have never tried ground turkey ones! Looks great!

    2. Glad you guys like them! I went back and read my post on it and remembered I need to make these again because I forgot how much I liked them! :)

    3. Lindsey@pickyeatings says:

      These look great! I'm always looking for new ways to use ground turkey…

    4. AdventurousPickyEater says:

      I love enchiladas and anything Mexican. I will have to make these soon but I might use ground chicken instead of turkey since that is what the husband likes. Thanks for the recipe

    5. I just posted these – delicious!

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