Turkey and Potato Enchiladas
Transform your weeknight dinner routine with these hearty and flavorful Turkey and Potato Enchiladas! Packed with a rich filling of spiced ground turkey, tender russet potatoes, and aromatic onions and garlic, this recipe redefines comfort food with every bite. Wrapped in soft corn tortillas and smothered in zesty enchilada sauce, these enchiladas are topped with melty, golden cheddar cheese for the ultimate indulgence. Perfectly seasoned with chili powder, ground cumin, and smoked paprika, this dish offers a balanced blend of smoky and savory flavors. Ideal for feeding the family, this recipe is ready in just an hour and makes enough for generous servings. Garnished with fresh cilantro and optional sour cream for a cooling contrast, these enchiladas are a crowd-pleasing triumph for Mexican-inspired dining at home.
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Recipe Information
Ingredients
- 1 lb ground turkey
- 2 medium russet potatoes
- 2 tbsp olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups enchilada sauce
- 10 corn tortillas
- 1.5 cups shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
- 0.5 cup sour cream (optional, for garnish)
Instructions
Peel and dice the potatoes into small, bite-sized cubes. Place them in a pot of salted boiling water and cook for 10-12 minutes or until tender. Drain and set aside.
While the potatoes are cooking, dice the onion and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the ground turkey to the skillet. Cook, breaking it up with a wooden spoon, for 6-8 minutes or until fully browned and cooked through.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the drained, cooked potatoes to the skillet and mix them gently into the turkey mixture. Remove the skillet from heat and set aside.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a dab of olive oil.
Warm the tortillas slightly in the microwave or on a dry skillet to make them easier to roll.
Spoon a generous amount of the turkey and potato mixture onto the center of a tortilla. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6876 mg | 299% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 25.8 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1803 mg | 139% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3968 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
