Turkey Filled Tortillas
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4-8
ingredients
- 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
-
for garnish
- salsa
- sour cream
- cilantro
directions
- 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.
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Reviews
-
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.
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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.
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Wooyee you can be proud of this creation - loved every bite. I made it up in the cool of the AM right up to the point of the final heating- do not put sauce or sour cream on until just before serving. Let the tortilla get crispy I made individual servings. They look like a double burrito - went over well. I used whole wheat tortillas, dried sage (can't find fresh and mine isn't ready). The brown rice, green peas are important to this dish but the zucchini would not be missed- upped the jalapeno and the "Hot" salsa a notch. Thanks creative cook - loved your creation - This is a real stick to the ribs recipe. I served it with a lettuce, sweet onion & tomato salad with fat free citrus Basil Dressing. Great dinner . These would be excellent for brunch, lunch or dinner.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey