Ground Turkey and Zucchini Enchiladas

A delicious healthy twist on enchiladas. Ground turkey and shredded zucchini are used in the filling to bulk it up without sacrificing any flavor. Green Chile flavor from salsa Verde takes it to the next level. Your family will never know they are eating healthy Mexican fare.

Why this recipe works

Adding shredded zucchini to a recipe really works to bulk it up in a healthy way. I've been adding shredded zucchini to my enchiladas for some time now.  Not only does it give you another way to get veggies, the zucchini really takes on whatever flavors you add to the dish because it's so mild, and bulks up the filling without adding a ton of fat and calories. It also bumps up the overall fiber, which is a plus.  

Ground turkey is a great substitute for other higher fat ground meats. It also has great flavor. 

How to make Ground Turkey and Zucchini Enchiladas

Preheat oven to 375° F. Spray a 13"x 9" baking dish with cooking spray Pour 1 cup of salsa verde sauce on the bottom of a baking dish.

Next make the filling by sautéing the onions and garlic, then adding the ground turkey to brown.

Then add in the spices, shredded zucchini and 1/4 cup of salsa verde sauce.

Assemble the enchiladas by putting about 1/3 - 1/2 cup of the filling down the center of a flour tortilla.

Top with 2 TBSP shredded cheese and roll up. Place in baking dish seam side down and repeat with all the tortillas. 

Pour remaining sauce on top of the enchiladas and sprinkle with remaining cheese. Cover with foil and bake for 30-35 minutes.

When done, remove foil and garnish with chopped onions, cilantro and sour cream.

Ground turkey enchiladas, turkey and zucchini enchiladas, ground turkey and zucchini enchiladas

main dish, turkey, ground turkey

Mexican

Yield: 6 servings

Author: Renee Paj

Ground Turkey and Zuchhini Enchiladas

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A delicious healthy twist on enchiladas. Ground turkey and shredded zucchini are used in the filling to bulk it up without sacrificing any flavor. Green Chile flavor from salsa Verde takes it to the next level.

Ingredients

• 2 - 12 ounce jars of Salsa Verde, divided
• 1 cup diced onions
• 1 pound lean ground turkey
• 3 cloves garlic
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 - 4 ounce can chopped green chiles
• 1 pinch cayenne (optional)
• 2 cups shredded zucchini
• 8 - 8" flour tortillas*
• 2 cups shredded Monterey jack cheese
• For garnish: chopped onion, cilantro, sour cream

Instructions

1. Preheat oven to 375 degrees F. Spray a 9 x 13 x 2 inch casserole dish with cooking spray. Take 1 cup of cooking sauce and spread it evenly on the bottom of the dish.
2. For enchilada filling: In a large nonstick skillet, sprayed with cooking spray, sauté 1 cup onions for about 5 minutes or until translucent. Add in garlic and cook for another minute or so. Add in the ground turkey and cook until browned, breaking it up as it cooks. Next, add in ground cumin, salt, chopped green chiles, cayenne (if using), salt, zucchini and 1/4 cup cooking sauce. Mix well and take off heat.
3. To assemble enchiladas: Take one flour tortilla and, in the center, put about 1/3 to 1/2 cup of turkey-zucchini mixture down the middle in a strip. Place about 2 TBSP of cheese on top of turkey mixture and roll up. Place in prepared casserole dish with seam side down. Repeat with remaining tortillas, placing them in the pan side by side.
4. Pour the second jar of sauce on top of the enchiladas, coating them evenly with sauce. Sprinkle with remaining cheese. Cover with aluminum foil.
5. Bake for 30 -35 minutes in the preheated oven, or until the sauce is bubbly and the enchiladas are warmed through. Garnish with chopped onion, cilantro, and sour cream, if desired.

Nutrition Facts

Calories

279.72

Fat (grams)

14.07 g

Sat. Fat (grams)

7.77 g

Cholesterol (grams)

75.1 mg

Carbs (grams)

9.77 g

Fiber (grams)

1.3 g

Sugar (grams)

4.63 g

Net carbs

8.47 g

Protein (grams)

28.49 g

Sodium (milligrams)

785.06 mg

Nutritional Information is an estimate and provided as a courtesy.

https://www.reneeskitchenadventures.com/2013/04/turkey-and-zucchini-enchiladas-with.html

Copyright © 2013 Renee's Kitchen Adventures

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