Recipe: Appetizing Whole wheat Spicy Turkey Enchiladas

Whole wheat Spicy Turkey Enchiladas. Whole wheat Spicy Turkey Enchiladas A recipe I threw together out of leftover ingredients in the fridge. It's OK if you don't have any enchilada sauce as marinara with some spices will suffice, or leave them without the sauce for some delicious toquitos! Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).

Roll tortilla and place seam side down in pan. In a pan over medium heat, sauté the turkey, onion and bell pepper in the olive oil. In a large skillet, cook turkey over medium heat until meat is no longer pink; drain. You can have Whole wheat Spicy Turkey Enchiladas using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Whole wheat Spicy Turkey Enchiladas

1. Prepare 1 lb. of ground turkey.
2. Prepare 1 of large onion.
3. It's 1 of large jalapeño pepper.
4. You need 8 of whole wheat tortillas.
5. You need 4 tablespoons of hot sauce (tapatillo and chulula work best).
6. Prepare of ground cumin.
7. You need of paprika.
8. You need of red pepper flakes.
9. Prepare 1 cup of enchilada sauce (or tomato based sauce/salsa).
10. It's of garlic powder.
11. Prepare of Fresh or dried Oregano.

Stir in the tomato sauce, minced onion, garlic powder, pepper and salt; heat through. Pour half of salsa into prepared baking dish. Roll up and place seam side down into baking dish. Sprinkle with scallions and cilantro and serve with lime wedges.

Whole wheat Spicy Turkey Enchiladas step by step

1. In a large stop top skillet: add olive oil and ground turkey. While meat is cooking dice up your onions and jalapeños and set aside. Once meat has browned drain the juices and add your seasonings, mix thoroughly..
2. Add onions and jalapeños to the skillet and continue to cook on medium (covered) until the onions are soft. Add hot sauce to the skillet and mix until everything is covered in sauce. Continue to cook until filling is the desired doneness..
3. On a microwave safe dish, heat 4 tortillas at a time for 20 seconds so they become easier to work with. Assemble all of your ingredients and lay out a baking dish to rest the enchiladas in..
4. Take a handful of filling and spread it out lengthwise on a tortilla, making sure the filling ends at the middle running the length of the tortilla, an inch wide and a half inch tall. Wrap up and set into dish. Repeat until all toquitos are rolled..
5. If you have enchilada sauce, add it to the top. If not: take some marinara sauce and mix in some ground cumin, oregano, paprika and chili powder. Spread mixture over top of the rolled tortillas..
6. Bake on 350 degrees f. For 20 minutes, or longer if you prefer crunchy tortillas. Let rest for 5-10 minutes and enjoy!.

Top with crumbled feta cheese and serve. Add enchilada sauce, tomatoes and chipotles. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Roll up the tortillas and place, seam-side down, into the baking dish. Pour the remaining soup mixture over the filled enchiladas.