You can't taste the carrot in this enchilada recipe, but it's a good way to add bulk and vegetables--just use a cheese grater or food processor for them.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
7
Yield:
7 enchiladas
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.

  • Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.

  • Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)

  • Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

Editor's Note:

Look for queso quesadilla cheese at the Hispanic grocery store, or substitute Monterey Jack cheese.

Nutrition Facts

414 calories; protein 29.1g 58% DV; carbohydrates 30.9g 10% DV; fat 18.5g 29% DV; cholesterol 84mg 28% DV; sodium 1341.3mg 54% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2012
Excellent--were a hit with my family friends--they freeze and reheat well too--excellent flavor and easy to prepare!! Read More
(6)

Most helpful critical review

Rating: 3 stars
09/20/2016
Was ok but not as flavorful as I would have liked even tho I used garlic and onion and taco seasoning with my chicken. Probably won't make again. Read More
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/24/2012
Excellent--were a hit with my family friends--they freeze and reheat well too--excellent flavor and easy to prepare!! Read More
(6)
Rating: 5 stars
07/19/2011
This recipe is a keeper. I used a small can of corn instead of carrots. The yogurt is a good idea for people watching thier waist line. However the taste was slightly noticeable. Next time I will try low fat sour cream. Thank you for a wonderful recipe. Read More
(6)
Rating: 5 stars
12/01/2014
This recipe is great! I thought it would be too spicy but it was just right! My 3 year old daughter even likes it! Read More
(3)
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Rating: 3 stars
09/20/2016
Was ok but not as flavorful as I would have liked even tho I used garlic and onion and taco seasoning with my chicken. Probably won't make again. Read More
Rating: 5 stars
05/28/2015
Absolutely delicious. Instead of using garlic hot sauce I used garlic and tapitio. Also added olives to the cheese sauce. Amazing and filling. Read More
Rating: 5 stars
12/14/2015
Very delicious and super easy to make. Period. Defiantly going to the top of my list. I love the addition of the carrots. The yogurt queso cheese and cream of chicken soup were delicious ingredients. If your sensitive to spice hold back on the hot sauce. Unfortunately there weren't any leftovers! Read More
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