Turkey and Vegetable Enchiladas

Turkey and Vegetable enchiladas are such a filling, yet healthy meal. They are perfect during the week for a family. One of my favorite things about making a meal like this is that there are so many different ways to make enchiladas. These enchiladas can be made with just ground meat and cheese, you can add vegetables of your choice, and you can even control the spiciness of enchiladas when you make them at home.

For my family, I cook quite often with ground turkey instead of ground beef. I find that it can have just as much flavor and still be a little bit healthier. That being said, I do prefer the ground turkey with a little fat in it instead of the 99 percent fat free ground turkey.

Another thing I love to do when I make a meal like this is to pack as many vegetables as possible into one dish. This way, I know my family is getting plenty of nutrition from just one dish. My favorite vegetables to use when making enchiladas are zucchini (and lots of it), bell peppers (of all colors), as well as onions. You can also add vegetables such as spinach, tomatoes, or corn.

Below is our family’s go-to recipe for enchiladas. And again, this can be tweaked and made with what your family loves.

Turkey and Vegetable Enchiladas Recipe

Ingredients

2 Cups Red Enchilada Sauce (I used mild but you can use the medium or hot depending on spiciness preference)

2 cans mild red enchilada sauce
Red Enchilada Sauce

1 1/4 Cup Tomato Sauce

1 can tomato sauce
Tomato Sauce

1/2 – 1 cup Shredded Cheese (I used a Mexican blend)

10 Medium Flour Tortillas

10 pack of mission medium sized flour tortillas
Flour tortillas

1 lb Ground Turkey

3 Cloves Minced Garlic

2 Tablespoons Olive Oil

1 Chopped Onion

1 chopped onion
Chopped onion

2-3 Medium Zucchini

3 medium zucchini chopped
Zucchini

2 Bell Peppers (I used Red and Yellow)

1 red bell pepper and 1 yellow bell pepper
Bell peppers
chopped red and yellow bell peppers
Chopped bell peppers

Directions

Preheat oven to 375 degrees

In a large skillet, heat olive oil and brown ground turkey

Ground turkey being browned in a large skillet
Browning ground turkey

Once turkey is browned, add garlic and onions and cook for a couple minutes on medium heat

Onions, garlic and browned ground turkey in a large skillet
Onions and garlic are added

Add chopped veggies and cook for 3-4 minutes on medium heat

Zucchini, and bell peppers are added to ground turkey, onion and garlic in a large skillet
Veggies are added

Add tomato sauce and 1 cup of enchilada sauce and cook on medium heat for about 10 minutes

Enchilada sauce and tomato sauce are added to vegetables and ground turkey
Sauces are added and mixed in

Pour just a little enchiladas sauce into the bottom of a large greased baking dish

Add turkey and vegetable mixture to each tortilla and then roll up and place in the baking dish

Pour a little more enchilada sauce and sprinkle cheese on top before baking

Bake at 375 degrees for about 30 minutes

Garnish with green onions, tomatoes, sour cream, avocado or whatever you like!

Turkey and vegetable enchiladas
Turkey and Vegetable enchiladas are done!
Plate of turkey and vegetable enchiladas with sour cream, and avacado
Dinner is served!
Yield: 6

Turkey and Vegetable Enchiladas

plate of turkey and vegetable enchiladas garnished with tomatoes, onions, sour cream and avacado

Turkey and vegetable enchiladas are an easy weeknight meal your family will love! Not only are they healthy and delicious, but you can modify this recipe to what your family loves.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 lb ground turkey
  • 2 Tablespoons Olive Oil
  • 3 cloves minced garlic
  • 1 onion
  • 3 medium zucchini chopped
  • 2 bell peppers chopped
  • 10 medium flour tortillas
  • 1 1/4 cup tomato sauce
  • 2 cups red enchilada sauce
  • 1/2 cup cheese

Instructions

  1. Preheat oven to 375 degrees
  2. Brown ground turkey in olive oil on medium high heat
  3. Add minced garlic and chopped onion and cook on medium heat for a couple minutes
  4. Add remaining vegetables and cook on medium heat for 3-4 minutes
  5. Pour in tomato sauce and 1 cup enchilada sauce, stir and cook for about 10 minutes on medium heat
  6. Add a little enchilada sauce to the bottom of a large, greased baking dish
  7. Add mixture to each tortilla and roll up individually, then place in baking dish
  8. Pour a little enchilada sauce and sprinkle desired amount of cheese on the enchiladas
  9. Place dish in oven and bake for 30 mins on 375 degrees
  10. Garnish with green onions, tomatoes, sour cream, or avocado, and enjoy!

Notes

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 530Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 90mgSodium: 1326mgCarbohydrates: 47gFiber: 6gSugar: 11gProtein: 30g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates

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