Easy Loaded Turkey Enchiladas


I am about to get really real with yall. I have a dirty little secret. While Austin was gone on deployment I ordered out a lot, thats not the dirty part. I mean we were in survival mode. But since he has returned we still order out a lot. Even though he has been home for six months we still eat fast food or take out the majority of the week. It has become a disgusting habit, my body now craves the ickyness and I am feeling the effects. The last few months I have been making an effort to start cooking at home again and I find I am the most successful if I am cooking easy quick recipes.
The majority of the meat we eat is either ground turkey, or chicken so I put a twist on enchiladas using ground turkey and adding ingredients to make them more filling for a grown man. The posibilities are endless and you could add anything you wanted really. I think I might even try rice in them next time.

1 lb ground turkey
half of an onion - chopped
garlic clove - minced
15oz can of corn - drained
15 oz can of black beans - drained and rinsed
10oz can of enchilada sauce
10oz of monterey jack cheese -shredded
tortillas of your choice
chopped olives - optional
Start by adding the onion, garlic, and turkey into a pan to cook the turkey. When it is done cooking you can drain it, with turkey I never have enough grease so that is up to you.
Next I toss the mixture into a bowl and pour in the corn, beans, and mix it all up.
Spray a 9X13 pan with cooking spray.
Place some of your mixture into a tortilla, wrap it up, and place it in the pan.
Continue to do so until you have enough made. I go until my pan is full.
Pour can of enchilada sauce over tortillas. Top with your cheese.
Cook for 30 minutes at 350 degrees. Cool and serve. It desired top with olives.
Note, for this we only use half the mixture so I take the other half and freeze it. All I will need to make another batch is more tortillas, enchilada sauce, and cheese.


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