Ground turkey filling with an easy canned red sauce and fresh toppings.
There are probably 5 different ways I make them but this one is super easy and healthier. I use ground turkey, Greek yogurt and hold back on over smothering them in cheese. That being said, this recipe is really good and light. Try it and see for yourself!
Ingredients:
- 1 lb. lean ground turkey
- 2 tbsp. white onion, chopped
- 1 clove garlic, minced
- 1 packet of taco seasoning, I use McCormick’s
- 1 1/2 cups mozzarella/cheddar cheese blend
- 1/2 cup Greek yogurt
- 1/2 lime juiced
- 2 tbsp. canned green chilies
- 2 tbsp. cilantro, chopped plus extra for topping
- 1 large can of red enchilada sauce, I use Las Palmas
- white corn tortillas
- 2 tbsp. black olives, sliced
- 1 tomato, chopped
- 1/2 tsp oregano, dried
Directions:
Preheat the oven to 350 degrees. Heat a skillet on med-high, add onion, garlic, and ground turkey. Cook until no more pink shows. Ground turkey generally does not need to be drained.
Add the packet of taco seasoning and 2/3 cup water. Cook the water down until thickened, about 5 minutes. Remove from heat, add 1 cup of enchilada sauce, 1 cup of cheese, the yogurt, lime, green chilies, and cilantro.
Next step is to cover the bottom of a casserole dish with 1/4 cup of enchilada sauce.
Lay a tortilla down and scoop 1/4 cup of mixture and roll into a firm “burrito”. Then place seam side down onto the enchilada sauce. Repeat until pan is full.
* TIP- If you have meat mixture left over store away for nachos!
Next pour the remaining enchilada sauce on top of the rolled tortillas.
Top with remaining cheese, olives, tomatoes, and oregano.
Bake for 25 minutes.
Let cool for 5 minutes, then dress with chopped cilantro. I serve it with rice and beans or a fresh salad.
