Andrew’s Favourite Enchiladas

My Enchilada recipe is light, fresh, and delicious, and one of my husband Andrew’s favourites!


  • 680ml can of tomato sauce
  • 650ml jar of medium salsa
  • 1 teaspoon of Tabasco
  • 1 teaspoon of canola oil
  • 1 package (454g / 1 lb) extra lean ground turkey
  • 1 medium onion finely chopped (yield about 1 cup)
  • 1 teaspoon of minced garlic (2 cloves)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 19oz can of black beans, rinsed and drained
  • 1 green onion, thinly sliced
  • 1/4 cup chopped cilantro
  • 380g package of Kraft Light Tex Mex blend shredded cheese
  • Package of 10 medium whole wheat tortillas
  • Sour cream and plum tomatoes (for toppings)


  1. In a large bowl combine tomato sauce, salsa, and Tabasco, and set aside.
  2. Empty the contents of the cheese package into a bowl and set aside.
  3. In a large skillet heat 1 teaspoon of canola oil on medium-high. Add ground turkey and cook until almost all of the pink is gone. Add in onion, garlic, oregano, cumin and chili powder and cook until fully browned. Stir in the black beans.
  4. Stir in 1 1/2 cups of the salsa-sauce mixture into the meat, along with the green onion and cilantro.
  5. Preheat the oven to 375 degrees, and spray a 10 x 15 casserole dish with cooking spray.
  6. Spread a thin layer of sauce on the bottom of the casserole dish.
  7. To assemble to the 10 enchiladas, dip tortilla in the salsa-sauce mixture, coating well. Fill the tortilla with a heaping 1/2 cup of the meat mixture, then 1 heaping tablespoon of cheese. Roll the tortilla around the filling and place seam side down in the casserole dish. (Yes this is messy, but fun!). Arrange 2 rows of 5 enchiladas in the casserole dish.
  8. Top the enchiladas evenly with the remaining sauce, and sprinkle evenly with the remaining cheese.
  9. Cover the casserole dish with aluminum foil and bake covered for 30 minutes.
  10. After 30 minutes, remove the foil and bake for an additional 10 minutes.
  11. Let stand for 5 minutes before serving.
  12. Serve with toppings of sour cream, diced tomatoes, green onion and cilanto.
*My package of tortillas had a 11, so I used the last one to make one enchilada in a gratin dish – super cute presentation I think!


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