Remember those turkey burgers I made the other night? Well, there was a lot of uncooked meat mixture left over, so I browned what was left to make the enchiladas.
I recommend using the same ingredients in the ground turkey that I used when I made the turkey burgers. There was a lot of flavor in these enchiladas. I used:
- 1 package of corn tortillas (just because they have fewer calories than flour ones)
- 1 package of taco seasoning
- 2 jars of salsa
- 1.5 pounds of leftover ground turkey with the ranch, onion, and spinach mixed in
- 2 cups shredded cheddar cheese (I mean, you can use whatever kind of cheese you like!)
- sour cream
- 1 can black beans
- lettuce (optional)
Brown the ground turkey. Drain the turkey. Put in the taco seasoning and about 1/2 cup of water. Let it sit for about five minutes.
Put the hot ground turkey in a bowl with one cup of shredded cheddar cheese and 1 cup of salsa. Spoon the mixture into a double layer of corn tortillas and roll them up the best you can. The tortillas will tear, but when the enchiladas cook, you won’t be able to tell they are ripped. Cover the enchiladas with the extra cup of salsa.
I got about twelve rolled up enchiladas in the 9×13 pan. You will want to have a few extra because these taste even better as leftovers!
Put the pan in the a 375 degree oven for twenty minutes. After twenty minutes, cover the top with the other cup of cheese. Cook for ten more minutes.