Ingredients
Scale
- 1 lb ground turkey
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet over medium heat, sauté diced onions and minced garlic until translucent. Add the ground turkey, cumin, chili powder, salt, and pepper. Cook until browned, about 5-7 minutes.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side. Spread enchilada sauce in the bottom of a baking dish, then fill each tortilla with turkey mixture and cheese, rolling tightly.
- Repeat the process with the remaining tortillas and filling, placing them seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Preheat oven to 375°F (190°C) and bake the enchiladas for 25-30 minutes until the cheese is bubbly and golden brown.
Notes
- Serve hot with fresh cilantro and optional sour cream or guacamole.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Can freeze assembled enchiladas; thaw overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg