Prep 15 mins
Cook 30 mins
Make these as spicy as you like. Just add spicy hot salsa or add more jalopeno.
- 1 small zucchini, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup onion, diced
- 1 jalapeno, diced
- 12 ounces ground turkey
- 4 leaves sage, chopped
- 1 tablespoon fresh cilantro, chopped
- 1⁄2 cup salsa
- 1⁄2 cup cooked brown rice
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup frozen green pea
- 1 teaspoon chili pepper
- salt and pepper (to season)
- 8 tortillas
- 1 cup grated cheddar cheese, for topping
- sour cream
- Saute onions, jalapeno and garlic in olive oil, add groung turkey when browned add ingredients up to tortillas stir till cheese is melted.
- Divide filling among the 8 tortillas roll up like a burrito placing in a oven prove pan and top with the remaining cheese.
- Bake at 350 for 20 minute.
- Serve with sour cream and salsa.
- Garnish with cilantro.
Very tasty, but thought they were more like buritoes than enchiladas. I only got 6 enchiladas but I may have used a larger size tortilla than the chief used. I think these would be better with some tomato sauce in the pan so they would be more like I was expecting enchiladas to be -- saucy and cheesy. Thanks for sharing.
I have already made these twice! Good combination of required contest ingredients. The only change I made the second time was to put all of the cheese into the filling mixture as I didn't care for the gooey top and crunchy bottom. I still baked per the recipe, just turning them once during the baking time. The result was a crunchy burrito. I also used a salsa verde as that was what I had on hand and the results were still great. Thanks for a recipe I will use often.
This dish is interesting. I probably should have added an additional jalapeno. The taste was a little milder than we like.