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From Haley’s kitchen

Turkey & Veg Enchiladas

Mixing the cream cheese right into the warm turkey filling means it melts and creates a creamy binding sauce, so your filling stays put when you roll and bake instead of sliding around inside the tortilla. This is a great way to load up vegetables without the filling getting watery.

Turkey & Veg Enchiladas
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Turkey & Veg Enchiladas

Yield: 15 enchiladasPrep: 20mCook: 18mTotal: 38m

Gather

Ingredients

  • 1 1/4 lbs ground turkey
  • 1 small yellow onion chopped into small pieces
  • 1 small packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 1 package (8 ounces) cream cheese cut into cubes
  • 2 cups mexican blend cheese
  • 1 can black beans drained
  • 1 can sweet corn drained
  • 2 cans(4 ounces each) chopped green chilies
  • 1 can diced tomatoes (I like to use the fire roasted kind)
  • 1 bell pepper chopped into small pieces
  • fresh cilantro chopped into small pieces
  • 15 whole wheat tortillas
  • sour cream for topping
  • 2 cans traditional enchilada sauce

Let’s cook

Steps

  1. Preheat oven to 375 degrees F.
  2. In a large skillet, over medium-high heat. Sauté chopped onion and pepper in olive oil.
  3. Add the ground turkey and cook until done and brown.
  4. Stir in the cumin, taco seasoning, salt and pepper to the turkey mix.
  5. Add the cubed cream cheese and 1 cup of the mexican cheese blend. Mix until the cheeses are melted and mixed throughout.
  6. Stir in the drained corn, beans, chilies and tomatoes.
  7. Spray a 9x13 baking dish with non-stick spray.
  8. Prepare the enchiladas. Pour 1/2 cup of the turkey mix in the middle of each tortilla.
  9. Roll the enchiladas, placing them seam side down into the baking dish.
  10. Pour the enchilada sauce on top and sprinkle on the remainder mexican blend cheese.
  11. Bake for 18 minutes uncovered.
  12. Garnish with cilantro and sour cream! Enjoy!

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