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Easy Turkey Enchilada Skillet

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turkey enchilada

You are going to fall deeply in love with this simple recipe in case you adore enchiladas from your favourite local Mexican eatery.

Once you warm them through in a skillet, they become very workable and are easy to roll up around the filling. Tortilla Land corn tortillas. Speaking of the filling, I decided to come up with a really easy enchilada recipe Credits: Delicious Dishings: Easy Weeknight Turkey Enchiladas

It’s possible for you to make this recipe in those frenzied minutes before dinner, because it is straightforward and fuss free. Only brown, scatter, while you set the table cover for a simmer, then serve! One dish delish and full of flavors everyone adores!

Yields: 6 servings | Serving Size: 1/6th of recipe | Calories: 528 | Previous Points: 12 | Points Plus: 14 | Total Fat: 26 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 100 mg | Sodium: 235 mg | Carbohydrates: 47 g | Dietary Fiber: 13 g | Sugars: 6 g | Protein: 31 g |

Usually when our family makes enchiladas we use corn tortillas. But there’s something about turkeythat I think just lends itself to a flour tortillaenchilada. Maybe it’s just years of eating leftoverturkey, reheated in its own gravy Credits: Turkey Enchiladas Recipe |



  • 1 tablespoon olive oil
  • 1 pound ground turkey or chicken
  • 1/2 purple onion, finely chopped
  • 1/2 teaspoon salt
  • 1 (15 ounce) can black beans, drained
  • 6 taco-sized whole wheat tortillas, (optional white corn tortillas)
  • 1 (32 ounce) can crushed tomatoes
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic salt
  • 2 teaspoons onion powder
  • 1 tablespoon vinegar
  • 1 1/2 cups reduced-fat cheddar cheese
  • 1 jalapeno, finely sliced
  • 3 green onions, finely chopped
  • 1 avocado, diced
  • 1/2 cup tomatoes, finely diced
  • 1 lime, cut into wedges
  • 1/2 cup cilantro, chopped



In a medium frying pan, heat olive oil over medium-high heat. Add salt, onion, and ground turkey. Brown until turkey is completely cooked.

Spread the turkey mixture flat cover with tortillas.

In a small bowl, stir together crushed tomatoes, cumin, chili powder, garlic salt, onion powder, and vinegar.

Sprinkle with cheddar cheese, jalapenos (if wanted) and green onions.

Remove, and scatter frying pan with lime wedges, tomatoes, avocado, and cilantro.

To serve, slice into pizza-shaped bits. Serve and revel in!

My family likes these enchiladas so much that they request a turkey dinner several times a year just so I’ll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband Credits: Contest-Winning Turkey Enchiladas Recipe | Taste of Home


Watch this video – “Thanksgiving Turkey Leftovers? Make Turkey Enchilada Casserole…”:

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