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Turkey Enchiladas

We used this recipe in the meat unit in my high school kitchens. I specifically remember going over the more difficult parts of the recipe ahead and being floored at how little they listened. “Mrs. Boyd, I put all the garlic powder in with the meat”. Yes, I talked about that for five minutes and we made eye contact the whole time. It’s amazing how well high school students can show you they’re listening and in reality have no idea what you’re saying. 

So yes, a few pitfalls, but nothing you can’t handle. Enchiladas are a great give away meal – a casserole that doesn’t seem like one, and it’s not baked ziti so the recipient will appreciate the change of cuisine. Nothing spicy here so it’s definitely kid friendly, enchiladas are the stuffed shells or manicotti of Mexican cuisine. You can use corn tortillas if making for someone gluten free, though I much prefer flour tortillas in any Mexican application (pretty sure this is less authentic but hey, I think it tastes better). Just be aware of the word divided, which means the ingredient gets used in two different places. I’ve read over the directions several time and as long as you follow along carefully, your enchiladas should be in the oven before you know it. 

Turkey Enchiladas

Makes 9×13 – Serving 6-8

1 lb ground turkey 

1 tbsp. mild oil 

1 green bell pepper, seeded and diced

1 onion, diced

1 tsp. brown sugar

2 tsp. garlic powder, divided

1 tsp. chili powder

3/4 tsp. salt

28 oz. crushed tomatoes, divided

3/4 c. salsa

4 oz. cream cheese

1/4 c. sour cream

1 tsp. garlic powder

14 small flour tortillas

1, 7 oz bag Mexican blend cheese (or 1 3/4 c. grated)

2 tbsp. finely chopped cilantro, optional, for garnish 

  1. Preheat oven to 400 degrees. Brown turkey in large nonstick skillet over medium heat. Set aside. 
  2. Add oil, pepper and onions. Saute until softened. Add brown sugar, 1 tsp. of the garlic powder, the chili powder and the salt. Cook, stirring, for about a minute. 
  3. Add 1 c. of the crushed tomatoes to the skillet and stir to combine. Reduce heat to low and let cook for 10 minutes. 
  4. Meanwhile, combine the rest of the crushed tomatoes with the salsa in a small bowl. Take one cup of that mixture and spread onto the bottom of a 9×12 glass or metal baking pan. 
  5. Combine cream cheese, sour cream and remaining 1 tsp. garlic powder in a small bowl. Measure out 1/2 cup of this mixture. Stir into skillet and add back the meat. Stir to combine. 
  6. Spread remaining cream cheese mixing across one side of each tortilla. Divide meat mixture between tortillas, gently roll up and place seam side down into prepared pan (on top of tomato/salsa mixture). Top with remaining sauce mixture and top that with grated cheese. 
  7. Bake, uncovered for 25-30 minutes or until cheese is starting to bubble and is fully melted. Top with cilantro if desired, and serve.