Ground Turkey Enchiladas with mushrooms and cheesy sauce, a delicious family-favourite recipe. It’s very easy to put together, and it’s made entirely with simple ingredients.
WHAT ARE ENCHILADAS
Enchiladas are a very popular Mexican dish. I would say that they are the rolled-up version of a lasagna. They basically consist of tortilla wraps with various fillings, rolled up and arranged in an oven-proof dish, and topped with cheese or a white/savoury sauce. They are then baked in the oven until the cheese melts and the enchiladas are bubbling hot.
Traditionally they are made with corn tortillas, but four tortillas are also common. They can have pretty much any filling of your choice, be it with meat( ground or leftover), vegetables, beans and so on.
But, as with every homemade recipe, there is no right or wrong here, and you can make it your own recipe by tweaking it to your own liking. I must confess I’m not a big fan of any Mexican seasoning or sauces, but much rather prefer the mild sauces that don’t have any cumin added.
When it comes to cumin, the only dishes I can handle it in are the Indian curries. Anything else, it’s not quite right for me. So instead of making an enchilada sauce, I made a white cheesy sauce that worked amazingly well with all the ingredients.
HOW TO MAKE GROUND TURKEY ENCHILADAS
It might look like quite a long complicated recipe, but it really isn’t. Once you have the filling ready, the rest is easy peasy. I used ground turkey, but leftover turkey can also be used too.
HOW TO MAKE THE FILLING
I absolutely love mushrooms, and I add them in a lot of dishes. But, if you don’t want to use them, just omit the mushrooms, and go straight onto the ground turkey.
- melt the butter, add the chopped mushrooms with a pinch of salt
- cook for 3-4 minutes until the mushrooms are golden brown and have released their liquid
- remove from the pan and set aside
- in the same pan, heat up the oil, add the chopped onions, and fry until translucent
- add the ground turkey and use a wooden spoon to break it up until no longer pink and the juices released are absorbed
NOTE! IF YOU USE LEFTOVER TURKEY, JUST CHOP IT UP, AND ADD IT NOW, NO NEED TO FRY IT ANY LONGER
- add the carrots, cooked mushrooms, chopped tomatoes and chicken stock, and leave to cook until the most liquid has been absorbed and the filling is thick
- season with salt, pepper and dried mixed herbs
HOW TO MAKE THE WHITE SAUCE
You can use any sauce of your choice for the topping, but I find the cheesy one just perfect for this recipe. Plus, it’s so easy to make!
- melt the butter, add the flour and whisk well to get a paste
- pour in the milk, and whisk continuously to get a smooth sauce
- add the dijon mustard, grated cheeses and black pepper and mix well
- remove from the heat
HOW TO ASSEMBLE THE ENCHILADAS
Once the filling and sauce are ready, we can assemble them. But before that, make sure you preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- add 2-3 tablespoons of filling to the tortilla wrap, then roll the it up, and arrange it into an oven-proof dish
- repeat with the rest of the wraps and filling
NOTE! If your dish is not large enough, you can arrange the enchiladas on two layers, topping each layer with sauce and cheese.
- spread the white sauce over, sprinkle more grated cheese, then bake for 10-15 minutes until the cheese is melted and bubbling hot
- garnish with fresh parsley and serve immediately
And that’s all! It’s absolutely delicious, and a great recipe to share with the whole family. Do give it a go, you will love it!
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Ground Turkey Enchiladas with mushrooms and cheesy sauce, a delicious family-favourite recipe. It's very easy to put together, and it's made entirely with simple ingredients.
- 1 cup chopped mushrooms
- 500 g ground turkey (1lb)
- 2 tbsp vegetable oil
- a knob of butter
- 1 red onion
- 2 carrots
- 1 tin chopped tomatoes (400g, 13 oz)
- 1 cup chicken stock
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tsp dried Italian herbs
- 25 g butter
- 1 cup milk
- 1/2 cup grated cheddar cheese
- 2 tbsp grated parmesan cheese
- 1/8 tsp black pepper
- 1/2 tsp dijon mustard
- 6 tortilla wraps
- 1/4 cup grated cheddar cheese
To make the filling, melt the butter, add the mushrooms and cook for 3-4 minutes until golden.
Remove from the pan and set aside.
In the same pan, add the oil and chopped onions, and fry them until translucent.
Add the ground turkey and use a wooden spoon to break it into small pieces.
Cook it until no longer pink and juices released are absorbed.
Add the chopped carrots, mushrooms, chopped tomatoes and stock.
Cook for 15 minutes or until the liquid is mostly absorbed.
To make the sauce, melt the butter, add the flour, and whisk well.
Pour in the milk, and continue to whisk to get a smooth sauce.
Add the cheeses, dijon mustard and black pepper.
Mix well, then remove from the heat.
To assemble, add 2-3 tablespoons of the filling onto a tortilla wraps, rolled it, and arrange on an oven-proof dish.
If the dish is not large enough, arrange the enchiladas on 2 layers, spreading sauce and cheese after each layer.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 10-15 minutes until the cheese is melted and bubbling hot.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.