Kelly's Enchiladas Recipe - Allrecipes.com
Kelly's Enchiladas Recipe
  • READY IN 1 hr

Kelly's Enchiladas

Recipe by  

"You can't taste the carrot in this enchilada recipe, but it's a good way to add bulk and vegetables--just use a cheese grater or food processor for them."

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Ingredients Edit and Save

Original recipe makes 7 enchiladas Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
  3. Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
  4. Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
  5. Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.
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Footnotes

  • Editor's Note:
  • Look for queso quesadilla cheese at the Hispanic grocery store, or substitute Monterey Jack cheese.
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Reviews More Reviews

Jul 19, 2011

This recipe is a keeper. I used a small can of corn instead of carrots. The yogurt is a good idea for people watching thier waist line. However, the taste was slightly noticeable. Next time I will try low fat sour cream. Thank you for a wonderful recipe.

 
Jul 24, 2012

Excellent--were a hit with my family, friends--they freeze and reheat well too--excellent flavor and easy to prepare!!

 
Dec 01, 2014

This recipe is great! I thought it would be too spicy, but it was just right! My 3 year old daughter even likes it!

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 1341 mg
  • 54%

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

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About the Cook

 
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