EGWs6uuBZ3pp-zGuVVdmeLgkJG4 Across the Avenue: Mexican Monday: Ground Turkey Enchiladas

Monday, January 13, 2014

Mexican Monday: Ground Turkey Enchiladas

While my husband and I aren't necessarily big on New Years resolutions, January always seems to be our month of reflection. The holidays are filled with binge eating at one party after another and  by January is not pretty. Aside from getting our bodies back in shape, we want to get our budget back in shape, too.

We decided to experiment with a month long meal calendar to plan out the meals we want to make each night. We're hoping the beauty in this is three-fold: create healthier meals, sharpen our cooking skills, cut down on restaurant/grocery cost.

Way too many work days end in a lazy man's pasta or chips and salsa because we hadn't planned anything for dinner. And we eat out A LOT. I will admit that going out to eat is probably one of my favorite things to do. So much so that I'd love to call it a hobby...but that would be embarrassing. Instead, I'm hoping that trying new recipes with my husband will be a real (and cost effective!) hobby. With that said, we give you: Mexican Monday

Ground Turkey Enchiladas



  • one pound of lean ground turkey
  • one small onion, chopped
  • 1 package of taco seasoning (we used medium for spiciness)
  • 8 10 inch flour tortilla shells
  • 3 cups of Sharp Cheddar cheese (or any other favorite)
  • 1 small can of black olives, sliced
  • Enchilada Sauce mix or can

1. Preheat the oven to 350 degrees.

2. In a medium skillet, cook the ground turkey and onion over medium high heat until evenly browned and tender.

3. While the meat is cooking, prepare the Enchilada mix per instructions or use already prepared canned sauce. Pour about 1/4 of the sauce into the bottom of a 9/13 inch baking dish.

4. After the meat is sufficiently browned, begin placing equal portions of ground turkey on your flour tortillas. Sprinkle Cheddar cheese on top of the meat and tightly roll the tortillas. Place each tortilla seam down in the baking dish.

5. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.

6. Place baking dish in the oven for 20 minutes, or until the sauce begins to bubble and the cheese has melted.

7. Top enchiladas with salsa and Greek yogurt (or sour cream) as desired.


~Our After Thoughts~
All in all, we are really happy with the results! What would we do differently next time? We're thinking that adding Spanish rice to the ground turkey as part of the enchilada filling will give it a little more flavor and heartiness. While we did make our own homemade enchilada sauce for this meal, it was less than a success. We'll spare you the details and instead say: Go with the mix. 

We'd love to hear your thoughts and suggestions! Comment below :)

1 comment:

  1. Thanks for the recipe, this is easy to make and we have leftovers to pack for lunches.

    ReplyDelete