Name: Kelly's Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 pound lean ground turkey; 2 large carrots, grated; 2 tablespoons dried minced onion; 1 diced fresh jalapeno pepper, or to taste; 1 (1.25 ounce) package taco seasoning mix; 0.5 teaspoon kosher salt; 0.25 cup water; hot garlic-pepper sauce (such as Tabasco® Garlic Pepper Sauce); 1 cup plain Greek yogurt; 1 (10.75 ounce) can condensed cream of chicken soup; 2 cups shredded queso quesadilla (Mexican melting cheese); 7 (6 inch) flour tortillas; 0.5 (14.5 ounce) can red enchilada sauce

Kelly's Enchiladas

4.5

(13)

6 Reviews

6 Photos

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 by KellyG42

Published on February 26, 2020

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hrs

Servings:

Yield:

7 enchiladas

Jump to Nutrition Facts

Ingredients

1 pound lean ground turkey
2 large carrots, grated
2 tablespoons dried minced onion
1 diced fresh jalapeno pepper, or to taste
1 (1.25 ounce) package taco seasoning mix
½ teaspoon kosher salt
¼ cup water
hot garlic-pepper sauce (such as Tabasco® Garlic Pepper Sauce)
1 cup plain Greek yogurt
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded queso quesadilla (Mexican melting cheese)
7 (6 inch) flour tortillas
½ (14.5 ounce) can red enchilada sauce

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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 (per serving)

414	Calories
19g	Fat
31g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 7
Calories 414
% Daily Value *
Total Fat 19g	24%
Saturated Fat 9g	45%
Cholesterol 84mg	28%
Sodium 1341mg	58%
Total Carbohydrate 31g	11%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 29g
Vitamin C 5mg	25%
Calcium 281mg	22%
Iron 3mg	16%
Potassium 448mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.