HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce Recipe - Allrecipes.com
HERDEZ(R) Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce Recipe
  • READY IN 55 mins

HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

Recipe by  

"A delicious healthy twist on enchiladas. Beef is replaced with ground turkey and zucchini is used in the filling without sacrificing any flavor. The addition of HERDEZ® Tomatillo Verde Mexican Cooking Sauce makes this dish easy and takes the flavor over the edge. Your family will never know they are eating healthy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13x2-inch casserole dish with cooking spray. Take 1 cup of cooking sauce and spread it evenly on the bottom of dish. Set aside.
  2. For enchilada filling: In large non-stick skillet sprayed with cooking spray, saute 1 cup diced onions and garlic until onions are translucent, about 5 minutes. Add in the ground turkey and cook until browned. Next add in ground cumin, salt, chopped green chilies, cayenne (if using), salt, zucchini and 1/4 cup cooking sauce. Mix well and take off heat.
  3. To assemble enchiladas: Take one flour tortilla and, in the center, put about 1/3 to 1/2 cup of the turkey-zucchini mixture down the middle in a strip. Place 2 tablespoons Monterey Jack cheese on top of turkey mixture and roll up. Place in prepared casserole dish with seam side down. Repeat with remaining tortillas, placing them side by side.
  4. Pour the second jar of cooking sauce on top of the enchiladas, coating them evenly with the sauce. Sprinkle with remaining cheese. Cover with foil.
  5. Bake for 30 to 35 minutes in the preheated oven, or until the sauce is bubbly and the enchiladas are warmed through. Garnish with chopped onion, cilantro, and sour cream, if desired.
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Footnotes

  • Cook's Note:
  • The zucchini really takes on whatever flavors you add to the dish because it's so mild. It bulks up the filling without adding a ton of fat and calories. It also bumps up the overall fiber, which is a plus.
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Reviews More Reviews

Jul 26, 2013

Quite tasty! My only complaint was not knowing for sure what size tortillas to use. I had 6" and it made 18 enchiladas with still a little extra filling to go. Much spicier than I had expected, but we loved that!

 
Aug 19, 2013

Yum Yum Eat ’em Up!! If blindfolded, never would have guessed that zucchini played a prominent role in this dish. Made as written, including the optional cayenne pepper. Used 10" flour tortillas. This made 5 bulging enchiladas which fit perfectly into the suggested 9" x 13" casserole dish. This healthy recipe definitely goes into the ‘Yummy, Make Again’ folder. Great job, ReneePaj.

 
Jul 07, 2013

Right up my alley.. yum. I used a high fiber tortillas, Mexican cheese blend, and stacked the tortillas like lasagna noodles.. yumyum. Thank for dinner, Buddy. I made three servings but the full amount of filling.. used that in wraps with fat free cream cheese and slaw for work lunches

 
Nov 08, 2013

this came out very good.. used half the onions, left out the chopped green chilies and cayenne, used half shredded zucchini and half shredded yellow squash, used corn tortillas in place of the flour, seasoned the ground turkey with taco seasoning.. and sorry Herdez, i used La Palma enchilada sauce instead.. very tasty dinner.. ty for the recipe

 
Jul 08, 2013

This is a super spicy dish that is full of flavor! I love that it uses zucchini( since I have a ton of it in my garden!)and also liked that it uses ground turkey to make it healthier. Super tasty! Thanks for sharing your recipe!

 
Jun 02, 2014

This is a delicious alternative enchilada recipe that might rival your taste for traditional enchiladas. If I HAD to pick between this alternative and my favorite traditional recipe, I would choose the traditional. But I don't have to pick so I'll continue to make both.

 
Jul 28, 2013

I didn't really know what to expect from a ground turkey and zucchini enchilada, but, oh my goodness - we loved this recipe! It was so flavorful and easy to put together. The tomatillo sauce was spicy, but, perfect for us. I used taco size flour tortillas and cut a little bit off the top and bottom before rolling to fit perfectly in my baking dish. Give this recipe a try!

 
Jul 23, 2013

My husband and I loved this recipe. I made it the night before and we had it for dinner the next evening. The flavors really melded together well. My husband said this was a keeper. I agree. The only change I made was to make it with chicken instead of turkey and I sprinkled a little homemade taco seasoning on the chicken.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 1366 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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