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Category: Turkey
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 30 minutes
Ingredients
1 1/4 pounds ground turkey thigh meat
1 package Taco seasoning
1 medium onion, chopped
2 cloves garlic, minced or grated
1 14.5 ounce can fire roasted diced tomatoes
1 6 ounce can tomato paste
1 15 ounce can pinto beans
2/3 cup fresh, canned or frozen corn
1 T cumin seed
1 medium jalapeno, finely diced
2 t kosher salt
3/4 cup sour cream
juice of 1/2 a lime
1 small bunch fresh cilantro, chopped
16 ounces Monterey Jack or Cheddar Cheese, grated
1/2 a head iceberg lettuce or 1 head romaine, roughly chopped
8 whole grain or whole wheat 6 inch tortillas
thinly slice jalapeno for garnish
Preparation
In a spice or dedicated coffee grinder, grind cumin seed.
In a large straight sided skillet over medium-high heat, brown your turkey, about 3 minutes. Add onion, garlic and taco seasoning. Cook another 2 minutes. Add tomatoes, tomato paste, beans, corn, jalapeno, 2 t of the cumin and 2 t kosher salt. Cook over medium heat an additional 10 minutes. Taste for salt content and adjust if necessary.
While meat mixture is cooking combine sour cream, lime juice, 1 t cumin, 1/2 t kosher salt and 1 T chopped cilantro. Stir well. Taste for salt content and adjust if necessary. Put in refrigerator.
When meat mixture is done, stir in a handful of the chopped cilantro. Turn to low and keep warm.
In a dry skillet over medium-high heat, warm tortillas on each side, about 1 minute total each tortilla.
Place 1 tortilla onto dinner plate. Top with lettuce than a large spoonful of meat mixture. Top with cheese, then 1 more tortilla, meat mixture, more cheese and then a spoonful of crema. Garnish with thinly sliced jalapeno and serve.
Cooks Notes - This is a great weekday 30 minute, one pan meal. Also, you can make the meat mixture and refrigerate or freeze it.
My mom always made enchiladas this way when we were kids. The lettuce may seem odd, but the crunch is welcome. Make sure you keep the meat mixture hot so the cheese melts.
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Turkey Enchiladas with Cumin Lime Crema
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Category: Turkey
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 30 minutes
Ingredients
1 1/4 pounds ground turkey thigh meat
1 package Taco seasoning
1 medium onion, chopped
2 cloves garlic, minced or grated
1 14.5 ounce can fire roasted diced tomatoes
1 6 ounce can tomato paste
1 15 ounce can pinto beans
2/3 cup fresh, canned or frozen corn
1 T cumin seed
1 medium jalapeno, finely diced
2 t kosher salt
3/4 cup sour cream
juice of 1/2 a lime
1 small bunch fresh cilantro, chopped
16 ounces Monterey Jack or Cheddar Cheese, grated
1/2 a head iceberg lettuce or 1 head romaine, roughly chopped
8 whole grain or whole wheat 6 inch tortillas
thinly slice jalapeno for garnish
Preparation
In a spice or dedicated coffee grinder, grind cumin seed.
In a large straight sided skillet over medium-high heat, brown your turkey, about 3 minutes. Add onion, garlic and taco seasoning. Cook another 2 minutes. Add tomatoes, tomato paste, beans, corn, jalapeno, 2 t of the cumin and 2 t kosher salt. Cook over medium heat an additional 10 minutes. Taste for salt content and adjust if necessary.
While meat mixture is cooking combine sour cream, lime juice, 1 t cumin, 1/2 t kosher salt and 1 T chopped cilantro. Stir well. Taste for salt content and adjust if necessary. Put in refrigerator.
When meat mixture is done, stir in a handful of the chopped cilantro. Turn to low and keep warm.
In a dry skillet over medium-high heat, warm tortillas on each side, about 1 minute total each tortilla.
Place 1 tortilla onto dinner plate. Top with lettuce than a large spoonful of meat mixture. Top with cheese, then 1 more tortilla, meat mixture, more cheese and then a spoonful of crema. Garnish with thinly sliced jalapeno and serve.
Cooks Notes - This is a great weekday 30 minute, one pan meal. Also, you can make the meat mixture and refrigerate or freeze it.
My mom always made enchiladas this way when we were kids. The lettuce may seem odd, but the crunch is welcome. Make sure you keep the meat mixture hot so the cheese melts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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