HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

13

"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!"

Ingredients

55 m servings 376 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1366 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  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.

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.

Reviews

13

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, ...

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...

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...

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 f...

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....

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 tas...

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 ch...

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 ...

The turkey added a flavor that you don't usually get in enchiladas but it tasted fabulous!! I could taste the zucchini but it was faint and oh so wonderful. A complete 5 star recipe, I will be m...