Home

Healthy Family

Healthy Community

Healthy World

Site Menu

Food Adventure Home Edition

MY STUFF STAY IN TOUCH DONATE DONATE

Turkey Zucchini Enchiladas

SAVE ✓ SAVED

ADD TO MEAL PLAN PRINT VIEW IN ENGLISH

I'm a huge enchilada fan, so I was a little bit timid to the idea of putting zucchini in an enchilada, but the results made me a believer. I found the original recipe on Pinterest, but adjusted it a bit to taste. This is such a lighter recipe when compared with a lot of other cream based recipes, and the turkey supplies a lean source of protein. Throw these enchiladas in the oven, and you have a complete meal. This recipe also makes for great leftovers the next day.

Ingredientes

Ver Tabla See List

1 libra ground turkey

ground turkey

libra

½ cebollas, picado

cebollas

picado

1½ small calabacín, Chopped into small, bite sized chunks

calabacín

1½

small

Chopped into small, bite sized chunks

1 taza pico de gallo

pico de gallo

taza

2 clavos ajo, picado fino

ajo

clavos

picado fino

2-10 ounce cans enchilada sauce, divided

enchilada sauce

2-10

ounce cans

divided

10 flour tortillas (whole grain preferred)

flour tortillas

whole grain preferred

1 taza queso Colby Jack

queso Colby Jack

taza

sal y pimienta (al gusto)

sal y pimienta

al gusto

método

Preheat oven to 375 degrees. Brown ground turkey n a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic and cook for 5 minutes. Add in 1 cup of Pico sauce and 1 cup of enchilada sauce. Place about ½ cup of turkey mix onto a flour tortilla and roll up like a burrito and lay seem side down in a 9 X 13 baking dish coated with cooking spray. Pour remaining enchilada sauce evenly over enchiladas. Cook enchiladas for 20 minutes. Take out of the oven and top with cheese.

Tiempo de preparacion

30 min

Tiempo de cocinar

20 min

Sirve: