Switch it up with fresh organic ground turkey in this southwestern classic . . .
My husband was born and raised in Arizona near the southern border, so it was no surprise to learn he loved Mexican food. Fortunately, it’s also one of my faves, so creating and experimenting with Mexican and tex-mex recipes is always a treat. These turkey enchiladas find their way to our table quite often . . .
(8-10) 8” whole wheat flour tortillas
1 lb. ground organic turkey
1-tsp crushed garlic
Extra virgin olive oil
½ chopped onion
1-tbsp dried cilantro
1-tsp red chili flakes
Pepper to taste
½ -15 oz can Black beans
Kitchen Spirit green chili sauce (Click Here for the recipe)
Grated cheese (pick your favorite)
Sliced black olives (optional)
Chopped green onions (optional)
In a large skillet, heat olive oil and add garlic, onions. Cook on medium-high heat until onions are soft. Add ground organic turkey and brown lightly. Add paprika, pepper, cumin, basil, cilantro, dried red chili flakes, and ½ can of black beans. Cook until meat is fully browned, stirring occasionally.
Lightly coat a 9 x 13 baking dish with olive oil. Fill each tortilla with a spoonful of the meat mixture, two tablespoons of Kitchen Spirit green chili sauce, and a tablespoon of cheese. Roll the tortilla and place in baking dish. Continue until the baking dish is full.
Sprinkle a small amount of grated cheese over the enchiladas and cover the baking dish with foil. Wrap the edges tightly and bake at 325 degrees for 45 minutes. Remove foil and bake an additional five minutes to “crisp” the tortillas a bit.
Here’s how I like to serve them:
Place an enchilada on a serving dish and layer lightly with Kitchen Spirit green chili sauce and cheese. Heat in microwave about 30 seconds (until cheese begins to melt). Remove and add black olives and green onions on top.
Tortillas are available in lots of varieties, including roasted red pepper, spinach, and jalapeno. Experiment with your favorites to add color and flavor-it-up.
Boost the nutrient and fiber content by adding ¼ cup of chia seeds to the meat while it’s cooking.
Add half a cup of corn for a little color and crunch
About cheese – use your favorite and create a new taste. I usually pick cheddar, monterey jack, colby, or jalapeno pepper- or a combination.
Good news – these freeze great! You can use storage containers, or wrap the enchiladas in foil (individually or in quantity) and use a storage bag. Pop them in the freezer for an easy-to-heat-and-serve meal next week.
Here are a few handy helpers I found on Amazon to make prep work and storage a breeze. Just click on the photos below for more info and the Amazon Link.