If you’re craving a delicious, filling, and high-protein meal, look no further than these Turkey Enchiladas! They’re packed with flavor, easy to make, and offer a lighter twist on a classic Mexican dish. I absolutely love making these enchiladas with turkey mince because they give me all the hearty goodness without the guilt. You can even switch out the turkey for another type of meat or a meat-free alternative, depending on what you prefer. Plus, I like to stuff them extra full to make them even more satisfying!
Method
Sautéing the Vegetables and Turkey Mince
Start by heating a spray of oil in a frying pan over medium heat. Add the chopped red onion and peppers, and sauté them for about 5 minutes, stirring occasionally. The goal is to soften the vegetables and bring out their natural sweetness. Once the vegetables are softened and slightly caramelized, add the turkey mince to the pan. Cook the turkey mince for another 5 minutes, breaking it up with a spoon as it cooks, until it’s browned and fully cooked through.
Adding the Passata, Beans, and Fajita Seasoning
Once the turkey is cooked, pour in the passata and stir in the drained and rinsed beans. Add 1 1/2 tablespoons of fajita seasoning to the mix. Stir everything thoroughly to combine, ensuring that the turkey, vegetables, and beans are evenly coated with the seasoning. Let the mixture simmer on low heat for about 10 minutes. This allows the flavors to meld together, and the sauce to thicken slightly.
Assembling the Enchiladas
After the turkey mixture has simmered and is ready, it’s time to assemble the enchiladas. Lay out your tortilla wraps on a flat surface. Scoop an equal portion of the turkey mixture onto the center of each tortilla. Be sure to spread it out evenly, but don’t overfill, as it can make rolling them up tricky. Once the filling is in place, carefully roll up the tortillas, making sure they are tightly wrapped but not too tight that they tear. Arrange the rolled enchiladas seam-side down in an oven-proof baking dish, which you should have sprayed lightly with oil to prevent sticking.
Topping and Baking the Enchiladas
Once the enchiladas are arranged in the dish, take any remaining turkey mixture and spread it evenly over the top of the enchiladas. This step ensures each enchilada is packed with flavor. Next, grate the lighter cheddar cheese and sprinkle it generously over the top. This will create a beautiful, golden, and melted cheese layer as the enchiladas bake. Place the baking dish in a preheated oven at 180°C (350°F) and bake for 15 minutes. You’ll know they’re done when the cheese is melted, bubbly, and slightly golden on top.
Necessary Tools
- Frying pan
- Oven-proof baking dish
- Grater (for cheese)
- Knife and chopping board
- Spoon for stirring
Turkey Enchiladas: A Deliciously Healthy Mexican Feast
Cuisine: TurkishDifficulty: Easy5
servings10
minutes30
minutes40
minutesIngredients
A spray of oil
500g turkey mince
1 red onion
2 peppers (any color)
1 tbsp tomato purée
400g passata
1 1/2 tbsp fajita seasoning
1 can of beans (drained and rinsed – I used mixed beans)
40g lighter cheddar cheese
5 tortilla wraps
Directions
- Sauté the onion and peppers in a spray of oil over medium heat for about 5 minutes. Then add the turkey mince and cook for another 5 minutes until browned and cooked through.
- Add the passata, beans, and fajita seasoning to the pan. Stir everything together and let it simmer for 10 minutes. This will allow all the flavors to blend beautifully.
- Assemble the enchiladas. Scoop the turkey mixture onto the center of each tortilla wrap. Roll them up tightly and arrange them in a sprayed oven-proof dish.
- Top with extra mixture and sprinkle the grated lighter cheddar over the enchiladas.
- Bake in a preheated oven at 180°C for 15 minutes, or until the cheese is melted and bubbly.
Notes
- Don’t overfill your tortillas. While it’s tempting to stuff them to the brim, be sure not to overdo it as it may cause them to tear while baking.
- Check the seasoning level. If you’re using a different brand of fajita seasoning, it might be stronger or milder than what I used. Taste and adjust to your preference before simmering the mixture.
Serving Suggestions
These Turkey Enchiladas are amazing on their own, but they also pair well with a side of guacamole or a simple salad to keep things light and fresh. You can also serve them with sour cream or salsa for an extra burst of flavor.
Fun Fact
Did you know that enchiladas originated in Mexico, and the term “enchilada” comes from the Spanish word “enchilar,” which means “to season with chili”? So every time you bite into these delicious Turkey Enchiladas, you’re enjoying a true piece of Mexican culinary tradition!
Conclusion
These Turkey Enchiladas are the perfect balance of protein-packed goodness and classic Mexican flavors. They’re easy to make, customizable to your liking, and they definitely hit the spot when you’re looking for something hearty and healthy. I love making them for family dinners or meal prepping for the week. Enjoy!
