There are certain types of meals that David & I will never get sick of, and this is one of them. Honestly, I can’t think of anything not to love about Mexican food. It’s super easy to make at home, doesn’t take much time, and always creates leftovers for lunch the next day. Personally, I’m a huge leftover fan. With leftovers, I don’t have to think of what to have for lunch during the week. This is one of those dishes where you’ll most likely have leftovers, unless you have a large family!
This dish doesn’t have a long ingredient list, and you’ll be able to pull it altogether very quickly, which is always nice for weeknight meals. Serve it with a side salad and a nice little dollop of sour cream/greek yogurt and your set!
Turkey Verde Enchiladas
1 teaspoon oil
1 pound ground turkey
1 teaspoon cumin
1 teaspoon chili powder
28 oz green enchilada sauce
1/2 cup greek yogurt (or sour cream)
1 (4 oz) can green chopped chilies
8 oz Monterrey jack cheese, shredded
12-14 corn tortillas
Cilantro and pickled jalapenos for garnish (optional)
1. Preheat oven to 400 degrees
2. In a large hot skillet, heat oil, and cook ground turkey. Sprinkle in cumin, chili powder, and salt and pepper to taste.
3. In a large bowl; combine the cooked ground turkey with 1/4 cup enchilada sauce, greek yogurt, and chilies.
4. Spread enough enchilada sauce on the bottom of a greased 9×13″ casserole dish to cover the bottom. Heat corn tortillas in the microwave or on the stove until warm. Fill each enchilada with about 1/4 cup of the mixture. Roll each tortilla and set seam side down. Pour remaining enchilada sauce over the top and top with cheese, and pickled jalapenos (if using).
5. Bake for 20 minutes. Remove from oven and sprinkle with green cilantro.