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Turkey and kale enchilada recipe

Turkey and kale enchiladas
Turkey and kale enchiladas
Corrie Romine 2013

Enchiladas are a favorite meal for many. But often, restaurants are the only place to get the enchilada fix. Believe it or not, tasty enchiladas can be easily made at home any night of the week. This recipe makes use of leftover turkey frozen from Thanksgiving, local spice mix and nutrition rich organic kale

Turkey & Kale Enchiladas

  • 1 package Fernandez enchilada spice mix (available at King Soopers & Safeway)
  • 1 bunch organic kale
  • ½ c diced organic yellow onion
  • 1 Tbsp. organic olive oil
  • 2 cloves organic garlic, diced
  • 3 c. shredded turkey
  • 2 c. shredded cheddar cheese
  • 15 organic corn tortillas

Heat oil in sauté pan, add onions and cook approximately 3 minutes. Add garlic and sauté additional minute, then add chopped kale and stir until wilted approximately 5 minutes. Remove from heat and set aside.

Make enchilada sauce according to directions on package and set aside.

Heat corn tortillas in microwave approximately 45 seconds. Spoon sauce in baking dish to coat bottom, layer tortillas and top with ½ kale, ½ turkey and 1/3 cheese, repeat with remaining ingredients finishing with a layer of tortillas then cover with remaining sauce and cheese. Cover with foil and cook in 420 degree oven for 25 minutes or until cheese is bubbly and dish is completely heated through. Let sit 5 minutes before serving.

Serve with organic guacamole or black bean and avocado salad for a complete meal.


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