Lisa’s Version of Carole’s Enchiladas
Description: If you’re searching for a delightful twist on traditional enchiladas, look no further than Lisa’s version, inspired by her mother-in-law Carole’s classic recipe. While Carole’s enchiladas boast beef as the star ingredient, Lisa opts for the leaner option of ground turkey, infusing each bite with savory flavors while keeping it light. These enchiladas are a testament to the versatility of poultry in Mexican-inspired dishes, making them a perfect choice for lunch, snacks, or even dinner. Packed with cheesy goodness and a hint of spice, they’re guaranteed to satisfy even the pickiest of eaters.
CookTime: 10 minutes
PrepTime: 20 minutes
TotalTime: 30 minutes
Recipe Category: Lunch/Snacks
Keywords: Poultry, Cheese, Beans, Meat, Mexican, South American, Kid Friendly, Spicy, < 30 Mins, For Large Groups, Oven, Stove Top, Easy
Nutritional Information (per serving):
- Calories: 327.2
- Fat Content: 12.1g
- Saturated Fat Content: 4.9g
- Cholesterol Content: 43.2mg
- Sodium Content: 716.8mg
- Carbohydrate Content: 36.9g
- Fiber Content: 4g
- Sugar Content: 2.1g
- Protein Content: 16.8g
Servings: 16
Ingredients:
- 8 flour tortillas
- 1 lb ground turkey
- 1 packet taco seasoning
- 1 can refried beans
- 2 cups shredded cheddar cheese
- Taco sauce
- Chili
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). |
| 2 | In a skillet over medium heat, brown the ground turkey, breaking it up with a spoon as it cooks. Once cooked through, add the taco seasoning and mix well to combine. Set aside. |
| 3 | Lay one flour tortilla flat on a clean surface. Spread approximately 2 tablespoons of refried beans across the diameter of the tortilla. |
| 4 | Spoon approximately 2 tablespoons of the seasoned ground turkey mixture onto the tortilla, spreading it evenly. |
| 5 | Sprinkle about 2 tablespoons of shredded cheddar cheese over the turkey mixture. |
| 6 | Carefully roll up the tortilla, enclosing the filling, and place it seam side down on a baking sheet that has been sprayed with non-stick spray. |
| 7 | Repeat the process with the remaining tortillas, lining them up snugly on the baking sheet. |
| 8 | Brush the tops of the rolled tortillas with taco sauce, ensuring each one is coated evenly. |
| 9 | Spoon chili over the top of the rolled enchiladas, distributing it evenly among them. |
| 10 | Sprinkle the remaining shredded cheddar cheese over the chili-covered enchiladas, covering them generously. |
| 11 | Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly. |
| 12 | Once done, remove the enchiladas from the oven and serve immediately, garnishing with your favorite toppings if desired. Enjoy! |
This recipe yields 16 servings, making it perfect for feeding a crowd or meal prepping for the week ahead. With its simple steps and flavorful results, Lisa’s Version of Carole’s Enchiladas is sure to become a staple in your recipe repertoire. So gather your ingredients, preheat your oven, and get ready to indulge in a deliciously satisfying meal that’s as easy to make as it is to enjoy! 🌮🧀🍽️
