These enchiladas are loaded with savory goodness. The money ingredient, the taco seasoning, stars center stage when the ground meat and cheese are rolled into the soft flour tortillas. This one will make you say ole!
Makes 8 enchiladas (I'm not going to judge how many you think that serves!)
1 lb. ground turkey meat
1 tbs. olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 4-oz. can diced green chiles, I prefer Ortega brand
1 packet of McCormicks Taco Seasoning, mild or medium flavor
3/4 cup water
8 flour tortillas, "Fajita" size
1 28-oz. can enchilada sauce, I like Old El Paso
1 cup shredded cheese, "Mexican" mix
1) Preheat your oven to 375 degrees. Heat the olive oil in a deep skillet. Add in the onion and cook for about 10 minutes, then add the garlic. Keep moving the onions and garlic around for another couple of minutes, then add in the ground turkey. Shake in some salt and pepper, then start to brown the meat.
2) Drain the meat of the fat and place back over the heat. Turn down to medium low and then add in the entire pack of the taco seasoning, along with the 3/4 cup of water. Let simmer for about 5 minutes. Now for the chiles! Add in the can of diced green chiles into the meat mixture. You should be here:
3) Mix Take the can of enchilada sauce and pour just enough into the glass pan to cover the bottom. Take a tortilla in the palm of your hand and scoop in about 1/2 cup of mix into the tortilla.
4) Roll up the tortilla and place seam side down into the pan. To secure, place a toothpick through the middle of the enchilada. Continue with the rest of the tortillas:
5) Pour the rest of the enchilada sauce on top of all the little rolls, making sure all of the tortillas get covered. Then sprinkle the cheese on top! They're about ready if they look like this:
6) Place the enchiladas in the oven for about 20 minutes, or until the cheese is bubbly and the sauce is warmed. Serve with some fresh avocado slices for a cooling flavor combo. Enjoy!
xoxo The Savvy Spoon