You might be thinking that we would be all Mexican-Maxed-Out from our trip to California. Wrong. We’re going through withdrawal. That’s why this week we just had to use the authentic corn tortillas we got (actually stole, thanks Auntie Connie!) from LA.
There really is no correct way to make enchiladas. This recipe is what we’ve found to be cheap, healthy, and really easy to make. As you can see, we use corn tortillas because, well, its the authentic thing to do. Plus they just make the dish. You can also use flour tortillas or whole wheat tortillas instead, but you just won’t get that Mexicaness out of them.
We know we’re harping about using corn tortillas because of their authenticity, but in typical D&E fashion, we contradict ourselves by using ground turkey instead of ground beef in this recipe. We’ve found that ground turkey is a perfect healthy substitute for ground beef and is actually really good. You actually don’t need any meat in this recipe, you can easily add more veggies to the mix instead.
Now onto the recipe…
A healthy alternative to the original dish but still just as tasty!
- Servings – 9 to 12 enchiladas
- Prep time – 5 minutes
- Cook time – 15 minutes
- Bake time – 20 minutes
- 1 pound ground turkey
- 1 green pepper chopped
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 1 1/2 tablespoons taco seasoning
- 2 cups shredded Mexican cheese mix
- 1 can re-fried beans
- 12 ounces enchilada sauce
- 9 to 12 corn tortillas
- Sour cream (optional)
1. Brown the ground turkey for 5 to 7 minutes. Since ground turkey is more “pasty” than ground beef, make sure to keep breaking it up as it browns.
2. Add 1 tablespoon of the taco seasoning and the garlic to the meat and incorporate.
3. Add the chopped onion and pepper and sauté with the meat for 2 to 3 minutes. The vegetables shouldn’t be completely done yet – they’ll cook more in the oven.
4. Add the rest of the taco seasoning (1/2 tablespoon) to the mixture, incorporate, and turn off the heat.
5. In a small sauce pan, heat up the re-fried beans for 2 to 3 minutes. Just enough to it can be easily spread.
6. Pour and spread a thin layer of enchilada sauce over the bottom of a 9×13 inch baking dish.
7. To ensure the tortillas don’t break, zap 3 in the microwave for 15 seconds.
8. Pour 1/3 cup of the meat and veggie mixture into the middle of the tortilla.
9. Add a sprinkle of cheese on top.
10. To “glue” the enchilada together, spread beans on one half of the tortilla, fold the plain side down first, and wrap the “beaned” side over that.
11. Fit as many enchiladas together into the dish (seam side down), pour and spread the rest of the enchilada sauce over top, and finish off by sprinkling the rest of the cheese evenly.
12. Cover with aluminum foil and bake for 20 minutes at 350° F or until the cheese is melted and bubbly.
13. Serve with a bit of sour cream and/or spanish rice and enjoy! Serve to friends to impress or keep the rest for yourself for lunch and dinner the next couple days!
(Also – just want to shout out a quick HAPPY BIRTHDAY! to Erica’s sister Tara, who is also an amazing cook and has influenced Erica a lot! 🙂 )