Recipe by ReneePaj
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Non-stick cooking spray
2 (12 ounce) containers
HERDEZ® Tomatilla Verde Mexican Cooking Sauce, divided
lean ground turkey
1 (4 ounce) can
chopped green chilies
shredded Monterey Jack cheese
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!
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.
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
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
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
HERDEZ(R) Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chicken enchiladas with a zesty tomatillo sauce.
See how to put a simple Mexican twist on the steak sandwich with dipping sauce.
See how to make sweet, rich lobster tacos on the grill.