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Turkey Enchiladas with Tomato Sauce and Jalapeños

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  • Prep 45 min
  • Total 1 hr 30 min
  • Ingredients 22
  • Servings 18
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My family really enjoys eating picadillo. It has this name because all the ingredients are finely chopped and it includes ground meat. Every one of our Latin American countries has its own way of making this delicious dish which I love preparing with lean ground turkey. Making the most of your leftovers is a very common custom of Mexican cuisine. This is where recipes such as sopes, tostadas, tacos de guisado, chilaquiles and the popular enchiladas came about. All these dishes take ground meat, shredded chicken or the previous day’s stew – giving the flavors a different twist and not letting any food go to waste. That’s why today I’d like to share with you my recipe for ground meat enchiladas with tomato sauce and jalapeños. Let’s start cooking!
by Adriana Martin
Updated Sep 14, 2015
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Ingredients

For the picadillo:

  • 1 tablespoon canola oil
  • 1 lb ground turkey meat (you can use chicken or ground beef)
  • 2 teaspoons ground cumin
  • 2 chicken bouillon cubes
  • Salt and pepper, to taste
  • 1 cup finely chopped white onions
  • 2 minced garlic cloves
  • 1 cup finely chopped tomatoes (you can substitute with canned chopped tomatoes)
  • 2 cups diced white potatoes
  • 2 washed, whole jalapeños
  • 1/3 cup chicken broth or water

For the fresh tomato sauce with roasted jalapeños:

  • 2 large red tomatoes
  • 2 or 3 fresh jalapeños
  • 3 garlic cloves
  • 1 bunch fresh cilantro
  • Salt to taste
  • 1 tablespoon canola oil

For the enchiladas:

  • 18 corn tortillas
  • Canola or corn oil (to fry the tortillas)
  • 1 cup freshly chopped tomatoes and onions, and cilantro for garnish
  • Mexican sour cream, to taste
  • 1 cup ground, aged cheese

Directions

  • 1
    To make the picadillo, place your pot on the stove top on medium heat and add the canola oil. Start by frying the ground meat, then add the cumin, chicken bouillon cubes, salt and pepper. Shred the meat well and add the onion and garlic. Let it season and finish by adding the chopped tomatoes, potatoes, chilies and broth or water. Cover and let it boil over low heat for 30 minutes until the liquid has reduced and the potatoes are cooked.
  • 2
    To make the tomato sauce and roasted jalapeños, place the ingredients on a griddle or grill and roast them with the garlic. Once they are ready, blend and add the cilantro and salt. Add oil to a pot and cook the sauce over low heat. When it’s done, just cover and have it ready for when you serve the enchiladas.
  • 3
    Once you’re ready to serve them, fry the tortillas. One by one, place them on a plate, stuff them with the hot picadillo and fold them. Thoroughly coat them in the tomato sauce. Add cream and some fresh and finely chopped tomatoes and onions, and sprinkle with grated aged cheese.

Expert Tips

  • tip 1
    It is advisable to use picadillo that was cooked the previous day and make the enchiladas right then.
  • tip 2
    This dish can be served with white or red rice, and refried beans.
  • tip 3
    I suggest you serve three enchiladas per person.
  • tip 4
    Mexican sour cream is sweeter and more liquid than traditional sour cream.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My family really enjoys eating picadillo. It has this name because all the ingredients are finely chopped and it includes ground meat. Every one of our Latin American countries has its own way of making this delicious dish which I love preparing with lean ground turkey. Making the most of your leftovers is a very common custom of Mexican cuisine. This is where recipes such as sopes, tostadas, tacos de guisado, chilaquiles and the popular enchiladas came about. All these dishes take ground meat, shredded chicken or the previous day’s stew – giving the flavors a different twist and not letting any food go to waste. That’s why today I’d like to share with you my recipe for ground meat enchiladas with tomato sauce and jalapeños. Let’s start cooking!
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