A lively salsa will be sure to kick up the heat on this simple dish. Ground turkey provides a leaner option to ground beef with a flavor you’ll be eager to substitute in your other favorite recipes.
Tip: Sour cream and salsa are common sides for enchiladas. Swap sour cream out for plain, non-fat Greek yogurt and stick with fresh salsas like the one called for in this recipe to keep nutrition high.
Ingredients
Salsa:
- ½ lb. tomatillos, chopped
- 1 onion, chopped
- 1 clove garlic, peeled and halved
- 1 jalapeño pepper, seeded and quartered
- 2 Tbsp. chopped fresh cilantro
- Pepper to taste
Enchiladas:
- ½ lb. ground turkey
- ¼ tsp. pepper
- 2 tsp. canola oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 2 tsp. oregano
- ¼ tsp. cinnamon
- 1 (15 oz.) can pinto beans, drained and rinsed
- ⅔ cup reduced-sodium chicken broth
- ½ lb. tomatillos, chopped
- ¼ cup fresh cilantro, chopped
- 8 corn tortillas
- ½ cup grated sharp cheddar cheese
Directions
- Preheat oven to 450ºF.
- Pulse salsa ingredients together a few times in a food processor. Refrigerate until ready to use.
- Season turkey with pepper and brown in a large skillet over medium heat (8-10 minutes). Drain off grease and remove turkey from the skillet.
- Heat oil in skillet over medium-high heat. Cook onion and pepper, stirring occasionally, until softened (5-8 minutes).
- Add garlic, jalapeños, cumin, chili powder, oregano, and cinnamon and cook until fragrant (1-2 minutes). Mash beans coarsely and add to the pan with broth, tomatillos, and cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened (4-5 minutes). Stir in cilantro.
- Coat an 8″x11″ baking dish with cooking spray. Divide turkey filling between tortillas, rolling each and placing seam-side down in the prepared baking dish. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through (15-20 minutes). Serve hot.
Nutrition Facts
4 servings per container
Serving Size 444 g
| Amount per serving | ||
|---|---|---|
| Calories | 455 | |
| % Daily Value* | ||
| Total Fat 19.5g | 24% | |
| Saturated Fat 6g | 30% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 4.5g | ||
| Monounsaturated Fat 7.5g | ||
| Cholesterol 52mg | 17% | |
| Sodium 375mg | 16% | |
| Total Carbohydrate 50g | 18% | |
| Dietary Fiber 10.5g | 39% | |
| Total Sugars 9g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 11g | ||
| Protein 25g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 283.5mg | 20% | |
| Iron 4.9mg | 30% | |
| Potassium 1000mg | 20% | |
| Vitamin A 99.7mcg | 10% | |
| Vitamin C 55.7mg | 60% | |
| Vitamin E 3.1mg | 20% | |
| Vitamin K 29.2mcg | 25% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 12mg | 80% | |
| Vitamin B6 0.8mg | 45% | |
| Folate 138.4mcg | 35% | |
| Vitamin B12 0.4mcg | 15% | |
| Biotin 8.2mcg | 25% | |
| Chloride 164.9mg | 8% | |
| Pantothenate 0.9mg | 20% | |
| Phosphorus 476mg | 40% | |
| Iodine 6.8mcg | 4% | |
| Magnesium 114.6mg | 25% | |
| Zinc 2.6mg | 25% | |
| Selenium 25mcg | 45% | |
| Copper 0.5mg | 45% | |
| Manganese 0.9mg | 40% | |
| Chromium 0mcg | 0% | |
| Molybdenum 10.6mcg | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Tomatillo, Pinto Beans (salt), 85% Ground Turkey, Onion, Unsalted Corn Tortilla (stone Ground Corn, Fumaric Acid, Cellulose Gum, Potassium Sorbate, Calcium Propionate, Trace Of Lime), Low Sodium Chicken Broth (chicken Broth (filtered Water, Chicken Stock, Sea Salt), Chicken Flavor, Onion Powder, Potato Flour, Yeast Extract, Garlic Powder, Flavor, Turmeric And Flavor), Green Bell Pepper, Shredded Cheddar Cheese (milk, Salt, Enzymes), Jalapeno Pepper, Garlic, Canola Oil, Chili Powder, Cumin, Cilantro, Oregano, Ground Cinnamon.
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