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Ground Turkey Enchiladas (2/21/2014)

Ground Turkey Enchiladas

1 lb. Ground Turkey
Vegetable or Olive Oil
2 cloves garlic, minced
3 cups Colby Jack/Cheddar cheese blend
1 cup sour cream
1 medium onion, chopped
1-4 oz. can sliced black olives
1-10 oz. can Rotel tomatoes with diced green chilies
Salt & Pepper to taste
2-15 oz. cans red enchilada sauce
1 package flour tortillas

Preheat oven to 350-degrees F. Spray a 9 x 13-inch baking dish with cooking spray. Spread ½ cup enchilada sauce in the bottom of dish.

In a large skillet, add a little oil. Heat over medium heat. Add minced garlic, and, cook for about 30 seconds. Add ground turkey, salt and pepper, tomatoes, onions and brown. Drain excess fat, if any, and add ½ cup enchilada sauce.

Combine 2 cups cheese blend, sour cream, and ½ the black olives in a medium bowl.

Wrap tortillas in plastic wrap on a plate and microwave for about 30-seconds, or until pliable.

In the center of each tortilla, layer some of the turkey mixture and some of the cheese mixture. Roll the tortilla and place seam side down on the prepared baking dish.

Pour the rest of the enchilada sauce over the unbaked enchiladas. Top with remaining cheese and olives. Cover with aluminum foil and bake for 15 minutes. Remove foil, and, bake for another 15 minutes.


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