Cheesy Ground Turkey Enchiladas
Cheesy Ground Turkey Enchiladas is a simple to pull together dinner that is a great one-dish meal for weeknights. The delicious turkey interiors go fabulous with the ooey gooey cheese sauce.
Servings: 8 Large Tortillas
Calories: 1000kcal
Equipment
Ingredients
- 8 large tortillas
- 1 lb. ground turkey
- 1 4.5 oz. diced green chilies
- 1 Tbsp. canola oil
- 1 red bell pepper diced
- 1/3 cup white onion chopped
- 1/2 cup Monterey Jack cheese grated
- Salt and pepper to taste
Cheese Sauce
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1 cup 3% milk
- 1 1/2 cups sharp cheddar cheese grated
- Salt to taste
Toppings
- 1 jalapeno sliced
- 1 large tomato diced
- 3 green onion sliced
Instructions
- In a large skillet heat the canola oil and cook the turkey until it is browned and no longer pink. Add in the bell pepper and onions and cook until softened. Season with salt and pepper. Add in the chilies and the Monterey Jack cheese and stir to combine.
- Preheat oven to 350F. Spray a 9x13" pan and set aside.
- Divide the turkey mixture among the tortillas and roll tightly. Place in the casserole dish seam side down. If making ahead you can now cover and refrigerate.
- To make the cheese sauce, melt the butter in a medium saucepan and add the flour, let cook for one minute. Add in the milk slowly while whisking and continue to cook until heated, smooth, bubbly and thickened.
- Remove from heat and add in the cheddar cheese, stir until smooth. Season to taste with salt.
- Pour the cheese sauce over the enchiladas.
- Bake for 20-25 minutes, longer if they were refrigerated until the enchiladas are heated through and the cheese sauce is bubbling around the edges.
- Remove from the oven and sprinkle on the toppings. Serve immediately.
Nutrition
Serving: 2 | Calories: 1000kcal | Carbohydrates: 70g | Protein: 54g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1236mg | Fiber: 5g | Sugar: 5g