This is a very fast, easy recipe, and gratefully, my kids liked it! The recipe as written is for individual enchiladas, but I didn't have time to cook the tortillas and fill individual enchiladas, so I just made it into a casserole. As written, this serves 6. I doubled the recipe and had plenty for my family, as well as a pan to give away. I made this recipe based on this recipe and this recipe.
Ingredients
Filling:
1.5 pounds lean ground turkey
1 onion diced
2 tablespoons taco seasoning
1 can black beans (not a part of the original recipe, but extra fiber and protein are always great)
2-3 cups cooked brown rice (also not part of the original recipe. I just used leftover rice from another meal)
Enchiladas:
12 corn tortillas (I bought a package of street taco tortilla from Costco, and used 3/4 of it)
3 tablespoons cooking oil vegetable oil or canola oil (I did not use this for the casserole)
20 ounces red enchilada sauce (1 medium can or 2 small cans) (I prefer homemade or Las Palmas)
1 cup shredded cheddar cheese
Garnish (optional)
freshly chopped cilantro
freshly chopped green onion
pico de gallo
Instructions
Preheat oven to 350˚F (for the casserole I did 425).
In a large skillet, cook the ground turkey and chopped onion over medium heat. Break the meat up as it cooks until it is cooked through and no longer pink. Drain any excess grease and mix in the taco seasoning.
Once done, remove from heat. (For the casserole, I then poured enough enchilada sauce into the meat to make it a sloppy joe consistency.)
Add 1 tablespoon of oil to a small skillet over medium heat. Once the oil is hot, add the tortillas and flip each side to quickly warm and coat with oil. Repeat with all tortillas, adding additional oil to the skillet as needed. (I skipped this step for the casserole - I just used the tortillas straight out of the bag.)
Pour 1/4 cup of the enchilada sauce in the bottom of a large baking dish. I used a 9x13 inch casserole. Spread to coat the bottom.
Fill each tortilla with a spoonful of meat mixture and roll tightly placing seam side down in the baking dish. Repeat until all of the turkey filled enchiladas are rolled and in the pan. (Instead of this, I put a layer of tortillas on the bottom of the pan, then layered it with meat, black beans, brown rice, and cheese, then another layer of tortillas and fillings, then a final layer of tortillas on top.)
Pour the remaining enchilada sauce over the enchiladas so that they are all covered in sauce, then sprinkle the cheese over the top.
Bake for 20-25 minutes or until the cheese is melted and the edges start to bubble. Garnish with your choice of chopped cilantro, green onions, or pico de gallo.
Notes
Substitutions:
Swap the meat – Substitute ground chicken or a lean ground beef for more variations for enchiladas.
Onion – white onions are traditional for Mexican cuisine, but sweet, yellow, or red would also work.
Cheese – My cheese of choice is sharp cheddar because it has a stronger flavor, is less greasy than other cheeses, and is a great melting cheese. Mexican blend, colby jack, and Monterey jack are also good options.
Corn tortillas – Use corn shells for a traditional Mexican flavor. I use 8 regular size corn tortillas, but if you can find the street size corn taco shells, the work the best.
Flour tortillas can be substituted but it will not have the same taste and texture as the corn shells.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store them in the refrigerator for 3-4 days or in the freezer up to a month
How to Freeze: This recipe freezes well. It can be frozen up to 3 months in advance or after cooking. See “how to freeze” section in original post for full instructions.
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
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