These are my boyfriend’s favorite of the things I cook for him and honestly, I think they are mine, too. Ground chicken or beef can be substituted for the ground turkey, or you can use onions, green peppers and cheese to make them vegetarian. You can also vary the level of spices to make them more or less spicy. I usually serve them with corn and yellow rice.
1 lb of lean ground turkey
1 package (8-10 tortillas) of 6″ tortillas (corn or whole grain are best, the flour ones get mushy)
1 large or 2 small cans of enchilada sauce (the red kind)
1 packet of taco seasoning (use the spicy kind if you want them hot)
1 small can of diced green chilies (these are mild; if you want your enchiladas spicy, use diced jalapenos, but I warn you, they will be very hot)
2-3 cups of shredded cheese (I like either reduced fat Colby-Jack or taco blend)
A bunch of scallions
A sprig of cilantro
Non-stick cooking spray
Sour cream and guacamole (I like Wholly Guacamole,) for dipping, if you like.
Preheat the oven to 375 degrees.
In a frying pan coated with non-fat cooking spray, brown your meat.
Once your meat is browned, add the taco seasoning and 3/4 cup of water. Cook until the taco seasoning has been absorbed by the meat (about 3-5 minutes). Drain your meat.
Stir in 2-3 scallions and some cilantro leaves (about 10, torn into small pieces), as well as 2 teaspoons of green chilies.
Add 3/4 cup of enchilada sauce, as well as about 1 cup of cheese. Stir until your cheese is melted.
In a glass casserole dish coated with non-stick cooking spray, spoon the meat and cheese mixture into your tortillas, arranging them with the seams facing down, so nothing falls out.
Once all of your enchiladas are in the dish, pour the rest of the enchilada sauce over them, as well as the rest of your cheese.
Add another chopped scallion and 5 more cilantro leaves (torn into small pieces) on top of your enchiladas.
Bake for 15-20 minutes or until cheese is melted and sauce has cooked down a bit.