A combination of craving Mexican and playing the “what’s in my fridge/pantry” game gave me the idea to make enchiladas! I had several left-over veggies to use-up so I figured they would be a good way to put a twist on some enchiladas.
While I didn’t realize this until after the fact, these enchiladas give me the perfect opportunity to share an important public service announcement with you – you are likely folding your tacos/enchiladas/whatever-you-make-with-tortillas wrong!
If you didn’t know, there is an art to folding tortillas. No one wants to pick up their taco or enchilada and have all of the filling fill out (ain’t nobody got time for that)! I learned the “proper” way to fold a taco/enchilada from my friend Kayla! Her family owns a fantastic Mexican restaurant in my home-town of Detroit Lakes called Miguel’s (pronounced Mi-gells, not mi-gwells FYI).
I couldn’t write this post with an enchilada that falls apart, so I called her mid-fold and ensured I got the details down to share with you.
So without further ado, here is the correct way to fold your tortilla (Kayla don’t judge, I’m sure I didn’t do it Miguel’s justice):
Step 1: Fill your tortilla and fold-in the “butt” side 1/4 way up the filling (and all this time you have been starting with the side…)
Step 2: Fold the top of the tortilla 1/4 of the way over the filling (for tacos you usually leave the top open)
Step 3: Fold the right-side of the tortilla all the way over the meat filling and use it to “scoop” or “slide” the filling to the right/center of the tortilla so it is nice and secured in there (can’t have your enchilada falling apart!)
Step 4: Roll the tortilla tightly to the left until it is fully rolled
Congrats folks you now know the inside scoop on enchilada folding from Detroit Lake’s finest Mexican establishment, and you are welcome 🙂
OK back to the recipe. It really isn’t anything fancy but hit the spot and went really well with the freezer Quinoa I had made a double batch of for my friend – a great week-night meal and not crazy unhealthy!
Ground Turkey and Vegetable Enchiladas
Makes: 6-8 Enchiladas
Prep Time: 30 minutes
Cook Time: 15 minutes
- 1 lb ground turkey
- 1 tomato, chopped
- 3-4 mushrooms, chopped
- 1 small red onion, chopped
- 3-4 green onions, chopped
- 1/2 packet taco seasoning
- 1 10 oz. can enchilada sauce
- 1 10 oz. can black beans, rinsed and drained
- 1 7 oz. can diced green chiles, drained
- 6-8 whole wheat taco shells
- 1/2 – 3/4 cup shredded cheese
- 1/4 cup cilantro, chopped (optional, for garnish)
- Preheat oven to 350 degrees
- Heat ground turkey in a skillet over medium heat until browned then add taco seasoning (I only use 1/2 of the packet so the flavor doesn’t take-over). Set aside
- In a small skillet heat a drizzle of olive oil and add the onions – cook until translucent, 1-2 minutes then add the tomatoes and mushrooms, cook for 1-2 additional minutes until softened
- In a large bowl combine the cooked vegetables with the cooked ground turkey and add the green onions, drained/rinsed black beans, and drained green chiles
Now get ready to get your hands dirty!
- In the same saucepan you used to cook the vegetables, heat the enchilada sauce on low
- Create a station with your enchilada sauce skillet, tortillas, and the meat filling readily available
- Dip each side of the tortilla in the enchilada sauce so both sides are covered, then “wipe” some of the excess back into the saucepan
- Lay the sauce-coated tortilla on a plate/working surface and fill with 1/4 to 1/2 cup meat and veggie mixture
- Roll-up tortilla so all sides are closed (the “proper” way to do it above!)
- Place into a baking dish and top with any remaining sauce and desired amount of cheese
- Bake 10-15 minutes until bubbly and heated-through (*Option, cover and freeze – just thaw and re-heat when ready!)
- Serve with your favorite side or this awesome Tex Mex Quinoa and enjoy 🙂