Dinner in a Hurry: Cheesy Turkey Enchiladas
Last night was an enchiladas extravaganza at my place! Boyfriend is infamous for his delicious enchiladas. We decided to pair up and make an ultra-indulgent batch of enchiladas…and they were amazing!
Since there were two of us in the kitchen I was able to document the step-by-step enchilada baking action.
Here it goes!
Cheesy Turkey Enchiladas:
(Loosely based on the Old El Paso Enchilada Sauce Recipe):
1.2 lbs. ground turkey meat (We used the new taco seasoned flavor – pictured below)
2 10 oz. cans mild red enchilada sauce
2 7 oz. bags shredded fat free cheddar cheese
7 fat free american cheese slices
7 tortilla shells (We used both whole wheat and white flour tortillas)
Fat free sour cream for topping (optional)
First, preheat oven to 375 degrees.
Then thoroughly brown the turkey meat in a large pan. We used the new Honeysuckle White taco seasoned ground turkey meat we recently discovered:
It smelled fantastic while browning!
Once the meat is thoroughly browned, drain the excess grease and return the meat to the pan.
Pour 3/4 can of enchilada sauce and 3/4 bag of fat free shredded cheese over your browned meat.
Stir until all ingredients are well-blended and thoroughly melted.
Scoop enough ground turkey meat mix to fill an enchilada onto a tortilla shell. We used both white flour and whole wheat tortilla shells. He prefers the white flour tortilla shells and I love the whole wheat tortilla shells (Both versions are pictured below.).
Then split one slice of fat free american cheese and lie both pieces over the turkey meat.
Wrap your tortilla shell over the turkey meat and place firmly into a well-greased baking dish.
Repeat until dish is completely full. We fit seven enchiladas into our baking dish.
Pour the remaining 1/4 bag of fat free cheddar cheese and 3/4 of the other 7 oz. bag of fat free cheddar cheese over the enchiladas.
Next, pour the remaining 1/4 can and the entire contents of the other 10 oz. can of mild red enchilada sauce over the enchiladas.
For best taste, make sure the red sauce fills the open wrap crevices and covers the top of the enchiladas.
Place in oven and bake on 375 degrees for 15 – 18 minutes (or until the cheese is thoroughly melted).
(We use the Ultra Chron Android Timer Application on our HTC Evo phones. I highly recommend it! You can walk away and still have your timer with you. Click here to check it out at AppBrain.)
Once the cheese is thoroughly melted, remove from oven and allow to cool for a couple minutes.
Finally, serve and enjoy!
I enjoyed mine with a bit of mild red enchilada sauce dribbled over the top and a dollop of fat free sour cream.
I still smile just thinking about it. That was a delicious meal!