TURKEY ENCHILADAS

Turkey Enchiladas filled with seasoned ground turkey or leftover cooked turkey and shredded cheese, then topped with an easy enchilada sauce, and more cheese.

Artichoke
Persimmon
Carrot

Baked in the oven until the cheese is melted and bubbly, and served with diced onions, cilantro, and sour cream.

Tomatoes
Chili
Onion
Veggies

Ingredients

– olive oil – lean ground turkey – chili powder – kosher salt – onion powder – dried oregano – garlic powder – ground cumin – easy enchilada sauce – flour tortillas – shredded Mexican-blend    cheese – optional toppings: diced    onions, chopped cilantro,    sour cream, shredded lettuce

– Preheat oven to 350ºF. – Heat olive oil in a large   skillet over medium-high   heat. Add the ground turkey,   chili powder, salt, onion   powder, oregano, garlic   powder and cumin.

Artichoke
Radish
Persimmon
Carrot

instructions

Use a wooden spoon or spatula to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until turkey is browned and cooked through.

Tomatoes
Chili
Onion
Veggies