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Turkey and Zucchini Enchiladas

Blogger Angie McGowan of Eclectic Recipes shares a no-fuss enchilada recipe that you can make ahead.

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  • Prep Time 30 min
  • Total Time 50 min
  • Servings 5

Ingredients

Enchiladas

1
tablespoon olive oil
1
lb ground turkey
2
cups shredded zucchini
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
3
teaspoons ground cumin
1
teaspoon dried oregano leaves
4
oz (half of 8-oz package) cream cheese, cut into cubes
2
cups shredded Cheddar cheese (8 oz)
1/4
cup coarsely chopped fresh cilantro
1
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)

Sauce

1
can (19 oz) Old El Paso™ mild enchilada sauce
1/2
cup Old El Paso™ Thick ’n Chunky mild salsa

Garnish

1
cup shredded lettuce
1/2
cup chopped tomato
1/2
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 12-inch skillet, heat oil over medium heat. Add turkey, zucchini, onion and garlic. Cook about 7 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Stir in cumin and oregano. Add cream cheese; cook and stir until cheese is melted. Add 1 cup of the Cheddar cheese; stir until well combined.
  • 3 Spoon turkey mixture evenly down center of each tortilla; roll up. Place, seam side down, in baking dish. In medium bowl, mix sauce ingredients. Pour over enchiladas. Sprinkle with remaining 1 cup Cheddar cheese.
  • 4 Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted. Garnish enchiladas with lettuce, tomato and sour cream.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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