Turkey & Veggie White Cheese Enchiladas

Perfect recipe to use up whatever you have in the fridge. You can substitute any veggies, protein or cheese depending on what you have readily available.
Turkey & Veggie White Cheese Enchiladas
Turkey & Veggie White Cheese Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling:

  • 3

    tbsp olive oil

  • 1/2

    lb ground turkey

  • 1/2

    yellow onion, small dice

  • 1

    cup packed spinach

  • 1/2

    c frozen corn kernels

  • Salt and pepper to taste

  • Cheese Sauce:

  • 3

    tbsp unsalted butter

  • 3

    tbsp flour

  • 3

    c low fat milk

  • 1

    jalapeno, seeded, small dice

  • 2

    c shredded mozzarella cheese

  • Salt and pepper to taste

  • 15

    small Corn tortillas

  • 1

    c shredded cheddar cheese

  • 1

    box zatarans rice and beans mix, cooked (for serving)

Directions

Preheat oven to 350 degrees F. Make the filling: Heat up the oil over medium high heat. Add ground turkey and cook until almost cooked through, breaking up the turkey as it cooks. Add the onion and saute 5 mins until onion is tender. Add the spinach and corn and cook until the spinach wilts and the corn is heated through. Season with salt and pepper. Let cool. Meanwhile, make the cheese sauce. Heat the unsalted butter over medium heat until melted. Add flour and cook until roux consistency and thick. Add in milk and jalapeno, turn heat up to medium high. Whisk, continuously, until thickened, about 6 mins. Remove from heat and quickly whisk in mozzarella vigorously until cheese is melted and sauce is smooth. Season with salt and pepper. Assemble the enchiladas: Pour 1 c of cheese sauce in the bottom of a 9" x 13" baking dish, spreading it to cover the bottom. Spoon 2-3 tbsp of filling in each corn tortilla, roll and place, seam side down in the baking dish. If you need to stack enchiladas, pour more of the cheese sauce on top of the bottom layer, reserving some to cover the top layer. Once all tortillas are filled and in the baking dish, scatter 1 c cheddar over all the enchiladas. Bake in oven for 15-20 mins until cheese is bubbly and enchiladas are heated through. Serve with rice and beans.

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