Whole wheat Spicy Turkey Enchiladas
Whole wheat Spicy Turkey Enchiladas

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, whole wheat spicy turkey enchiladas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Whole wheat Spicy Turkey Enchiladas is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Whole wheat Spicy Turkey Enchiladas is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have whole wheat spicy turkey enchiladas using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Whole wheat Spicy Turkey Enchiladas:
  1. Make ready 1 lb. ground turkey
  2. Make ready 1 large onion
  3. Take 1 large jalapeño pepper
  4. Take 8 whole wheat tortillas
  5. Get 4 tablespoons hot sauce (tapatillo and chulula work best)
  6. Prepare ground cumin
  7. Make ready paprika
  8. Get red pepper flakes
  9. Take 1 cup enchilada sauce (or tomato based sauce/salsa)
  10. Prepare garlic powder
  11. Prepare Fresh or dried Oregano
Steps to make Whole wheat Spicy Turkey Enchiladas:
  1. In a large stop top skillet: add olive oil and ground turkey. While meat is cooking dice up your onions and jalapeños and set aside. Once meat has browned drain the juices and add your seasonings, mix thoroughly.
  2. Add onions and jalapeños to the skillet and continue to cook on medium (covered) until the onions are soft. Add hot sauce to the skillet and mix until everything is covered in sauce. Continue to cook until filling is the desired doneness.
  3. On a microwave safe dish, heat 4 tortillas at a time for 20 seconds so they become easier to work with. Assemble all of your ingredients and lay out a baking dish to rest the enchiladas in.
  4. Take a handful of filling and spread it out lengthwise on a tortilla, making sure the filling ends at the middle running the length of the tortilla, an inch wide and a half inch tall. Wrap up and set into dish. Repeat until all toquitos are rolled.
  5. If you have enchilada sauce, add it to the top. If not: take some marinara sauce and mix in some ground cumin, oregano, paprika and chili powder. Spread mixture over top of the rolled tortillas.
  6. Bake on 350 degrees f. For 20 minutes, or longer if you prefer crunchy tortillas. Let rest for 5-10 minutes and enjoy!

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