Sometimes, you just want a tasty, spicy, cheesy dinner. Something warm, something familiar. Well, this is that dish. It’s really good. Really, really good. And, the leftovers might even be better than what is eaten the day it’s cooked.
I usually make these enchiladas with shredded chicken, but I think the ground turkey wins hands down! We just had them with chips and salsa and avocado slices, but I think they might be a enough on their own (or maybe I just filled up on too many chips when cooking dinner!).
Easy Ground Turkey Enchiladas
6 flour tortillas
8 oz Enchilada Sauce- we used Trader Joe’s which is nice and spicy
1/2 large yellow onion, chopped
1 medium red pepper, chopped
1 1/2 lbs ground turkey
3 cups Pepper Jack cheese
salt, cayenne pepper, garlic powder, and cumin to taste
Brown ground turkey on medium-high heat. Add salt, cayenne, garlic powder, and cumin to taste. Add onion and red pepper and cook until softened- about 10 minutes.
Pour 4 oz of enchilada sauce on the bottom of a 9×13 casserole dish.
To assemble enchiladas, lay out the flour tortilla and put just under 1/2 cup of the turkey and veggies down the middle. Add 3 tablespoons of cheese on top. Roll the tortilla by folding in the ends first, and place in the baking dish seam side down. Continue until you have finished using all of the meat. We made our enchiladas on the bigger side, so this amount of filling only made 6 enchiladas with a small amount leftover for a plain Jack- sized burrito. If you like them skinnier, you may need 10-12 tortillas.
Pour the remaining enchilada sauce on top of the tortillas. Then, sprinkle the remaining cheese on top. Cook for about 20 minutes, or until the sauce is bubbling and the cheese is a golden brown. Serve with salsa and avocado slices.