Use a cheese grater or food processor for the carrots, which are a terrific way to add vegetables and heft to this enchilada recipe even though you can’t taste them.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 7 |
| Yield: | 7 enchiladas |
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
Instructions
- 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 7×11 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.
- Look for queso quesadilla cheese at the Hispanic grocery store, or substitute Monterey Jack cheese.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 9 g |
| Sodium | 1341 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
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 ingredients. If your sensitive to spice hold back on the hot sauce. Unfortunately there weren’t any leftovers!
Absolutely delicious. Instead of using garlic hot sauce I used garlic and tapitio. Also added olives to the cheese sauce. Amazing and filling.
This recipe is great! I thought it would be too spicy, but it was just right! My 3 year old daughter even likes it!
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 I will try low fat sour cream. Thank you for a wonderful recipe.