Turkey Enchiladas (Kid Friendly) - Dairy Free
These turkey enchiladas are perfect for a weeknight meal or a taco Tuesday. My kids love them and they’re super easy to put together. I used ground turkey in this recipe so they were a little lighter but if you prefer a different meat feel free to substitute it, we’ve used ground beef too. These could also work great as a vegetarian/vegan option if you just stick with the beans or replace the meat for tofu.
I make my own taco seasoning because my oldest is very averse to anything with even a tiny bit of spice. It’s super simple to put together and honestly, if you’ve got all the spices its cheaper than buying the packets. Plus you have the ability to adjust the seasoning more this way. We use the taco seasoning in just about any type of Tex-Mex type food we make and its always a hit.
I used pre-made refried beans in this recipe but if you have homemade feel free to substitute. I usually do pre-made in these to cut down on time during a weeknight. Same with the enchilada sauce, one can works just as well as homemade honestly (I used mild to save my son’s tastebuds, but some heat is great if you’re into spice).
Layering the enchiladas is super simple and doesn’t take much effort. Make sure to put some of the enchilada sauce on the bottom of the pan so the tortillas don’t stick when they bake in the oven. Serve with lettuce, tomato and a dollop of sour cream.
Turkey Enchiladas (Kid Friendly) - Dairy Free
Delicious, kid-friendly turkey enchiladas with very little spice for those picky eaters.
Ingredients
- 1 lb Ground Turkey
- 1 Onion diced
- 4 Cloves garlic minced
- Olive oil
- 1/3 Cup water
- Taco Seasoning (see recipe below) or use packaged seasoning packet
- 1 package Flour Tortillas
- 16 oz of Refried beans
- 10 oz of Enchilada sauce
- 8 oz of shredded vegan or regular cheese
- 1 Teaspoon of Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Dried Oregano
- 1 Teaspoon Cumin
- 1/2 Teaspoon Paprika
- 3/4 Teaspoon Salt
Instructions
- Pre-heat oven to 350. In a microwave safe bowl heat the refried beans for a few minutes until they are softened and will easily spread.
- In a pan heat olive oil over medium high heat and cook the ground turkey until no longer pink. Add the onions and garlic and stir well cooking until the onion is slightly translucent.
- Mix in the taco seasoning until well incorporated and then pour in the water. Cook, stirring occasionally until the water is absorbed. Turn off heat once done.
- To assemble the enchiladas, pour some enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly so the tortillas don't stick.
- Lay a tortilla out on a cutting board and add a spread of the refried beans, a good scoop of the taco meat and then sprinkle with your vegan or regular cheese. Then roll the tortilla tightly so none of the insides are falling out. Transfer to the prepped baking dish. Repeat until dish is full. Cover the top of the enchiladas with sauce and a sprinkle of cheese and bake for 15 minutes until cheese is melted and sauce is bubbly.
