HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

Name: HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 flour tortillas; 3 cloves garlic, minced; 113 grams chopped green chilies; 1 teaspoon ground cumin; 680 grams HERDEZ® Tomatilla Verde Mexican Cooking Sauce, divided; 454 grams lean ground turkey; 473 milliliters shredded Monterey Jack cheese; 237 milliliters diced onions; 1 teaspoons salt; 473 milliliters shredded zucchini

You can never have too many Mexican recipes, so give HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce a try. This recipe makes 8 servings with 425 calories, 24g of protein, and 12g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes approximately 55 minutes. Head to the store and pick up flour tortillas, onions, zucchini, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Cooking Spray

Sauce

Equipment you will use

Casserole Dish

Oven

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.

Ingredients you will need

Cooking Spray

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Chili Pepper

Ground Turkey

Ground Cumin

Zucchini

Ground Cayenne Pepper

Sauce

Salt

Mix well and take off heat.

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.

Ingredients you will need

Flour Tortilla

Zucchini

Whole Turkey

Place 2 tablespoons Monterey Jack cheese on top of turkey mixture and roll up.

Ingredients you will need

Monterey Jack Cheese

Whole Turkey

Roll

Place in prepared casserole dish with seam side down. Repeat with remaining tortillas, placing them side by side.

Ingredients you will need

Tortilla

Equipment you will use

Casserole Dish

Pour the second jar of cooking sauce on top of the enchiladas, coating them evenly with the sauce.

Ingredients you will need

Sauce

Sprinkle with remaining cheese. Cover with foil.

Ingredients you will need

Cheese

Equipment you will use

Aluminum Foil

Bake for 30 to 35 minutes in the preheated oven, or until the sauce is bubbly and the enchiladas are warmed through.

Ingredients you will need

Sauce

Equipment you will use

Oven

Garnish with chopped onion, cilantro, and sour cream, if desired.

Ingredients you will need

Sour Cream

Cilantro

Onion

Equipment

Ingredients

Servings:

flour tortillas 3cloves

garlic, minced 113grams

chopped green chilies 1teaspoon

ground cumin 680grams

HERDEZ® Tomatilla Verde Mexican Cooking Sauce, divided 454grams

lean ground turkey 473milliliters

shredded Monterey Jack cheese 237milliliters

diced onions 1teaspoons

salt 473milliliters

shredded zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.