Loaded Turkey Enchiladas


  • 1 pound ground turkey
  • 1 C diced white onion
  • 1 small diced zucchini
  • 1 C beef or chicken broth
  • 1 tsp. cumin powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 C canned or frozen corn
  • 1 C black beans, rinsed and drained
  • 1 small can green chiles, diced
  • 12 tortillas, heated to soften
  • 2 1/2 C enchilada sauce (canned or homemade)
  • 3 C Mexican blend cheese
  • butter spray
  • For garnish, if desired: lettuce, avocado, guacamole, salsa, scallions, olives, cilantro, sour cream, etc.
  1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
  2. Spray a large skillet with butter spray.  Add onions and zucchini and cook until tender.  Add ground turkey into same pan, and break apart with spatula.  Sauté until browned. 
  3. Add broth and spices.  Stir to combine. 
  4. Add corn, beans, and chiles, and 1/2 C enchilada sauce to pan.  Stir to combine.
  5. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
  6. To prepare enchiladas, spoon 1/2 C of the meat mixture in the middle of each tortilla, topping with 2 tbsp. of cheese each.  Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling. Place the tortillas side-by-side in the pan.
  7. Pour remaining enchilada sauce over the top of the stuffed enchiladas.
  8. Bake for 15 minutes or until cheese melts.