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Kelly's Enchiladas

Rated as 4.42 out of 5 Stars

"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."
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Ingredients

1 h servings 414 cals
Original recipe yields 7 servings (7 enchiladas)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
  4. 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.)
  5. 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.

Footnotes

  • Editor's Note:
  • Look for queso quesadilla cheese at the Hispanic grocery store, or substitute Monterey Jack cheese.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 414 calories; 18.5 g fat; 30.9 g carbohydrates; 29.1 g protein; 84 mg cholesterol; 1341 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent--were a hit with my family, friends--they freeze and reheat well too--excellent flavor and easy to prepare!!

Most helpful critical review

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.

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Excellent--were a hit with my family, friends--they freeze and reheat well too--excellent flavor and easy to prepare!!

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 ...

This recipe is great! I thought it would be too spicy, but it was just right! My 3 year old daughter even likes it!

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.

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 in...

Absolutely delicious. Instead of using garlic hot sauce I used garlic and tapitio. Also added olives to the cheese sauce. Amazing and filling.