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Turkey and Zucchini Enchiladas

Turkey and Zucchini Enchiladas
  • Prep 30 min
  • Total 50 min
  • Servings 5
Our Turkey and Zucchini Enchiladas can be ready in under an hour. They're a great make-ahead meal for busy families.
By Angie McGowan
Updated September 30, 2012



  • 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)


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


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


  • 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.

  • Line baking dish with foil. Prepare enchiladas as directed—except do not bake. Place in baking dish; cool to room temperature. Wrap tightly; freeze 2 to 3 months. Freeze sauce and 1 cup Cheddar cheese in separate containers. Before baking, thaw overnight in refrigerator. Heat oven to 350°F. Uncover baking dish. Pour sauce over enchiladas; sprinkle with cheese. Bake as directed, adding 5 to 10 minutes to baking time.
  • Lean ground beef can be used in place of the turkey.
  • Try other vegetables, such as chopped spinach, instead of zucchini.

No nutrition information available for this recipe
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