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HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
ReneePaj

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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Reviews

Staci
5

Staci

7/26/2013

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!

ConkyJoe
4

ConkyJoe

8/19/2013

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.

LindaT
4

LindaT

7/7/2013

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

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