Turkey & Veggie Green Enchiladas
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 151.0
- Total Fat: 6.5 g
- Cholesterol: 26.5 mg
- Sodium: 441.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.1 g
- Protein: 7.7 g
View full nutritional breakdown of Turkey & Veggie Green Enchiladas calories by ingredient
Introduction
Turkey, carrots, onions, and spinach wrapped in corn tortillas and covered with green chile enchilada sauce and pepper jack cheese. Great served with rice. Turkey, carrots, onions, and spinach wrapped in corn tortillas and covered with green chile enchilada sauce and pepper jack cheese. Great served with rice.Number of Servings: 20
Ingredients
-
cooking spray (Canola oil or similar)
2 carrot (7-1/2") carrots, diced small
3 clove garlic, finely chopped
1/2 large onion, diced small
1 package (10 oz) frozen spinach, thawed and slightly drained
16 oz ground turkey, 93% lean
0.50 tsp Goya Adobo (All Purpose Seasoning)
20 white corn tortillas
4.50 cup GREEN chile enchilada sauce (Las Palmas or similar, 19 oz can)
1 cup water
6 oz pepper jack cheese, grated
Directions
Preheat oven to 350 degrees.
Filling:
Sautee/sweat carrot and onion in a non-stick pan (lightly coated in cooking spray oil) until onion is translucent. Add garlic and spinach. Cover and continue to cook veggies, stirring occasionally, until carrots are somewhat soft and spinach is fully incorporated. Most or all of the liquid from the spinach should be evaporated. Remove veggies from pan and set aside.
Add ground turkey and adobo seasoning to pan and cook until turkey is fully broken up and no longer pink. Add veggies back into pan and stir everything together. Turn off heat and cover until ready to fill tortillas.
The rest:
Put contents of one can green chile enchiladas sauce and 1 cup water into a sauce pan. Heat the sauce until hot, but not boiling, stirring occasionally. Separately, heat tortillas in covered dish in the microwave for about 1-2 minutes, until hot.
You'll be using your hands to assemble the enchiladas. While you want everything to be relatively hot, make sure that the filling, sauce, and tortillas are just slightly cool enough to handle so you don't burn yourself!
Spread a light coat of the sauce on the bottom of a large baking pan. (I have to use 2 pans.) Assemble each enchilada by lightly dipping both sides of a warm tortilla in sauce. (I recommend using a separate plate or large, flat bottomed bowl to prepare each enchilada, putting just a few spoonfuls of sauce on the plate, placing the warm tortilla on top, then flipping it until it's fully coated but not soaked.) Place one large spoonful (or about 2 Tbsp) of turkey filling in center of wet tortilla and roll tightly. Place in prepared baking pan, seam side down. After all enchiladas are rolled and placed in pan, drizzle any remaining sauce over them to make sure everything is evenly coated. Top with grated cheese and bake uncovered in 350 degree oven until cheese is fully melted and very slightly browned (20-30 min).
Serve hot.
Serving Size: 1 enchilada
(makes 20...Sometimes you have enough filling for a bonus enchilada, depending on how you fill them. You could sprinkle any remaining filing on top of them before the cheese.)
Filling:
Sautee/sweat carrot and onion in a non-stick pan (lightly coated in cooking spray oil) until onion is translucent. Add garlic and spinach. Cover and continue to cook veggies, stirring occasionally, until carrots are somewhat soft and spinach is fully incorporated. Most or all of the liquid from the spinach should be evaporated. Remove veggies from pan and set aside.
Add ground turkey and adobo seasoning to pan and cook until turkey is fully broken up and no longer pink. Add veggies back into pan and stir everything together. Turn off heat and cover until ready to fill tortillas.
The rest:
Put contents of one can green chile enchiladas sauce and 1 cup water into a sauce pan. Heat the sauce until hot, but not boiling, stirring occasionally. Separately, heat tortillas in covered dish in the microwave for about 1-2 minutes, until hot.
You'll be using your hands to assemble the enchiladas. While you want everything to be relatively hot, make sure that the filling, sauce, and tortillas are just slightly cool enough to handle so you don't burn yourself!
Spread a light coat of the sauce on the bottom of a large baking pan. (I have to use 2 pans.) Assemble each enchilada by lightly dipping both sides of a warm tortilla in sauce. (I recommend using a separate plate or large, flat bottomed bowl to prepare each enchilada, putting just a few spoonfuls of sauce on the plate, placing the warm tortilla on top, then flipping it until it's fully coated but not soaked.) Place one large spoonful (or about 2 Tbsp) of turkey filling in center of wet tortilla and roll tightly. Place in prepared baking pan, seam side down. After all enchiladas are rolled and placed in pan, drizzle any remaining sauce over them to make sure everything is evenly coated. Top with grated cheese and bake uncovered in 350 degree oven until cheese is fully melted and very slightly browned (20-30 min).
Serve hot.
Serving Size: 1 enchilada
(makes 20...Sometimes you have enough filling for a bonus enchilada, depending on how you fill them. You could sprinkle any remaining filing on top of them before the cheese.)
