Ingredients: |
Ingredients: 1 lb. ground turkey
2 Tbsp/ of oil (to brown turkey)
2 – 10 oz cans of Old El Paso enchilada sauce (your preference of mild, medium, or hot)
10 whole wheat 8 in. flour tortillas
½ cup of “Tangy Sour Cream” mixture (see separate recipe)
2 cups shredded taco cheese
1/3 cup each chopped red, yellow, and orange peppers
1/3 cup chopped red onion
½ cup chopped green onion
½ head of lettuce, chopped (or 1 bag of shredded lettuce)
2 diced tomatoes, chopped
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Directions: |
Directions:Preheat oven to 375°. In a separate bowl, combine peppers, red and green onions. In another separate bowl, prepare the Tangy Sour Cream. Lightly spray a 9 x 13 in glass baking dish with light cooking spray.Add oil to preheated skillet, and add turkey. Brown turkey. Halfway through browning, add a handful of chopped pepper and onion mixture. Finish browning. Once browning is complete, add ¾ cup enchilada sauce, 1 cup taco cheese, and large dollop of Tangy Sour Cream. Mix until all ingredients are evenly dispersed.
Fill each tortilla with meat mixture, fold around (meat in the middle, fold over one side then the other) and place seam side down in the baking dish. Depending on how full you make each shell, will determine how many will fit in the dish. I usually can fit about 8. Poor remaining enchilada sauce (1 full can and ¼ can) over the prepared “enchurritos”. Also, sprinkle remaining 1 cup shredding cheese. Bake for about 15 – 20 minutes.
When serving, place the enchurrito onto the plate and then add your toppings (as much or as little as you want). Toppings: unused pepper and onion mixture, lettuce, tomatoes, and Tangy Sour Cream.
Serve with Spanish Rice. |
This recipe for Enchurritos is from