“I like to get inspired by recipes and then tweak them into my own fabulous creations. Unsure of what to make for Sunday dinner, but needing a quick and economical solution to my dilemma, I came up with these. I served these with a salad that was topped with a fresh pineapple and fresh cilantro vinaigrette I concocted. I hope you love them as much as we did! This is a great idea to use up that left over rice. Also leave out the turkey for a vegetarian option.”
READY IN:
45mins
SERVES:
4
YIELD:
8 Enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables).
  2. Stir in all the veggies and let them cook down.
  3. Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point.
  4. Heat your oven to 350 degrees.
  5. Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa.
  6. Lightly grease the bottom of a 9x13 inch baking dish.
  7. Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding.
  8. Fold tortillas over the filling and place seam-side down in the prepared pan.
  9. Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese.
  10. Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese.
  11. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes.
  12. Top with sour cream and fresh chopped cilantro and serve.

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