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Turkey Enchiladas with Salsa Roja
Prep 20min
Total45min
Ingredients8
Servings4
These enchiladas stuffed with turkey, cheese and covered in salsa roja, are an excellent option for your summer menu or dinner, especially on days when you get home from work and don’t know what to make. They're easy to prepare and everyone will like them. I've made them with corn tortillas with chicken and salsa verde, but I prefer them with wheat tortillas as they tend to hold their shape better. Enjoy!
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Ingredients
1lb ground turkey
1/2tablespoon salt
1pack Old El Paso™ spice mix for crispy chicken fajitas
1/2cup onion, finely chopped
16oz Old El Paso™ Mild Thick 'n Chunky Salsa
10Old El Paso™ whole wheat tortillas
1 1/2cup Mexican-style cheese, grated
Jalapeños to garnish, optional
Directions
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1
Preheat oven to 350°F.
2
You'll need a 13 x 9 glass baking dish. Coat the dish with cooking oil.
3
Season the ground meat with salt and with the Old El Paso™ Seasoning Mix.
4
Sauté the meat with the onion in a frying pan on medium-low heat, stirring once in a while to keep the meat from sticking, and cook until the pink color is gone. Add 2 tablespoons Old El Paso chunky salsa, cover and cook for 15 minutes.
5
Cover the tortillas in paper towel and heat them in the microwave for 30 to 40 seconds, so you can fold them without breaking them.
6
Fill the tortillas with meat, add a little cheese and roll them up. Place them in the baking dish, side by side. Cover with salsa roja and sprinkle with cheese.
7
Bake uncovered for 15 minutes or until the cheese melts and the enchiladas are hot.
8
Garnish with jalapeños and cilantro. Serve warm.
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Use chicken or red meat, instead of turkey. You can also use refried beans for a meatless option.
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No nutrition information available for this recipe
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These enchiladas stuffed with turkey, cheese and covered in salsa roja, are an excellent option for your summer menu or dinner, especially on days when you get home from work and don’t know what to make. They're easy to prepare and everyone will like them. I've made them with corn tortillas with chicken and salsa verde, but I prefer them with wheat tortillas as they tend to hold their shape better. Enjoy!
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