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Turkey and Carrot Enchiladas

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
7 servings
Dinner Mexican
Turkey and Carrot 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
  • 1/2 teaspoon kosher salt
  • 1/4 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
  • 1/2 (14.5 ounce) can red enchilada sauce
Instructions
1
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Take a large skillet and heat it over a medium-high flame. Add the ground turkey, grated carrots, onion, jalapeno pepper, and 1/2 packet of taco seasoning. Introduce a pinch of kosher salt into the mixture, stirring constantly until the turkey is crumbly and evenly browned. Ensure it no longer has any pinkish hue.
3
Then, add a few dashes of hot sauce and the remaining taco seasoning to the skillet. Allow it to simmer until all the water has evaporated.
4
In a separate bowl, combine the yogurt, cream of chicken soup, and queso quesadilla cheese.
5
Take a tortilla and lay it flat on your work surface. Spoon some of the turkey mixture onto the center, roughly halfway between the bottom edge and the middle of the tortilla. Place 2 to 3 tablespoons of the cheese mixture on top of the turkey.
6
Roll the tortilla up tightly to form a cylinder, and place it in a 7x11 inch baking dish. Repeat the process with the remaining ingredients, leaving some cheese sauce unused.
7
Take the remaining cheese mixture and stir in the enchilada sauce. Spoon it over the top of the tortillas.
8
Place the baking dish in your preheated oven and bake until the sauce is bubbly and the cheese has melted, approximately 30 to 35 minutes.