First, you’ll have to pardon the pictures. Certain dishes, Mexican being one of them, can be challenging to get a wife-approved picture of. I ask for the pardon not because I don’t think they look good. To the contrary, these pictures have done a fine job just now of making my mouth water and my stomach growl! But a certain photographer, who shall remain nameless to protect the innocent, told me she wasn’t thrilled about this week’s photos. Some dinners are just like that.
Anyway, picture bashfulness aside, these Turkey Enchiladas came out great. I decided upon this recipe while literally walking into the grocery store, simultaneously scanning through my RSS feed on my phone. I’m subscribed to a few dozen food blogs (are you subscribed to mine? If not, what are you waiting for!), which makes last second dinner planning so much easier than calling up Mom for ideas. I was in the mood for Mexican, and Rachel always loves any dish you eat avocado with, so as soon as I saw these Turkey Enchiladas on Liz’s site, Blog is the New Black, I knew I had a winner.
I grabbed all the ingredients, including a ripe avocado I was lucky enough to find, and rushed home to make dinner. Baby Boy is a ticking time bomb these days. He likes his bed time, and if he isn’t in bed by 6:30 he is going to let you know about it. So quick, simple, and delicious dinners are the watch words we go by. This recipe was it! I had it on the table in time for Rachel and I to savor with our avocado, and we even got some extra play time in with Baby Boy before he
blew up went to bed.
So once more, we are quite pleased to share another food blogger’s delicious and simple recipe with you on this Taste Test Thursday. We hope you’ll give Liz’s Turkey Enchiladas a taste test yourself!
Recipe: Turkey Enchilladas
- 1 pound ground turkey
- 1 C diced white onion
- 1 small diced zucchini
- 1 C beef or chicken broth
- 1 tsp. cumin powder
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 C canned or frozen corn
- 1 C black beans, rinsed and drained
- 1 small can green chiles, diced
- 12 tortillas, heated to soften
- 2 1/2 C enchilada sauce (canned or homemade)
- 3 C Mexican blend cheese
- butter spray
- For garnish, if desired: lettuce, avocado, guacamole, salsa, scallions, olives, cilantro, sour cream, etc.
- Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.
- Spray a large skillet with butter spray. Add onions and zucchini and cook until tender. Add ground turkey into same pan, and break apart with spatula. Sauté until browned.
- Add broth and spices. Stir to combine.
- Add corn, beans, and chiles, and 1/2 C enchilada sauce to pan. Stir to combine.
- Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
- To prepare enchiladas, spoon 1/2 C of the meat mixture in the middle of each tortilla, topping with 2 tbsp. of cheese each. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling. Place the tortillas side-by-side in the pan.
- Pour remaining enchilada sauce over the top of the stuffed enchiladas.
- Bake for 15 minutes or until cheese melts.
Cooking time: 25 minute(s)
Number of servings (yield): 6
Recipe from: Blog is the New Black