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Turkey Enchilada Bake

 
One serving costs about $3.04 One serving costs about $3.04

$3.04 per serving

31 people like this recipe

31 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner Mexican
spoonacular Score:80%

Spoonacular Score: 80%

 

The recipe Turkey Enchilada Bake is ready in around 45 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe makes 8 servings with 507 calories, 25g of protein, and 31g of fat each. For $3.01 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 31 foodies and cooks. It works well as a rather pricey main course. A mixture of salsa, garlic, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is outstanding. Try Roasted Turkey Enchilada Bake, Roasted Turkey Enchilada Bake, and Turkey Enchilada Pasta Bake #SundaySupper for similar recipes.

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 20 dollars per bottle.

Concha y Toro Marques de Casa Concha Pinot Noir

Youthful and bright ruby red in color with complex aromas of strawberries and raspberries blended with notes of toasted oak. Marques de Casa Concha is a moderately full-bodied Pinot Noir with great structure and a long, lingering finish.A delightful accompaniment to white meat dishes, especially chicken and turkey, soft and fresh cheeses like brie and ricotta, as well as cheese stuffed pasta with cream sauce.

» Get this wine on Wine.com

Ingredients

Servings:
3
3  avocados
avocados
7 oz
7 oz canned black beans
canned black beans
1 Tbsp
1 Tbsp chili powder
chili powder
3 oz
3 oz chipotles in adobo
chipotles in adobo
16 cups
16 cups cilantro
cilantro
10.5
10.5  corn tortillas
corn tortillas
7 oz
7 oz fire roasted canned tomatoes
fire roasted canned tomatoes
0.33 cloves
0.33 cloves garlic
garlic
4 oz
4 oz canned green chilies
canned green chilies
1
1  ground coriander
ground coriander
1 Tbsp
1 Tbsp ground cumin
ground cumin
2
2  lime (juice)
lime (juice)
10 oz
10 oz lean ground turkey
lean ground turkey
0.5
0.5  red onion
red onion
1 Tbsp
1 Tbsp paprika
paprika
4 cups
4 cups canned salsa
canned salsa
48 cups
48 cups shredded mexican cheese blend
shredded mexican cheese blend
1 cup
1 cup light sour cream
light sour cream
3
3  tomatillos
tomatillos
0.5
0.5  yellow onion
yellow onion
3  avocados
3
avocados
7 oz canned black beans
7 oz
canned black beans
1 Tbsp chili powder
1 Tbsp
chili powder
3 oz chipotles in adobo
3 oz
chipotles in adobo
16 cups cilantro
16 cups
cilantro
10.5  corn tortillas
10.5
corn tortillas
7 oz fire roasted canned tomatoes
7 oz
fire roasted canned tomatoes
0.33 cloves garlic
0.33 cloves
garlic
4 oz canned green chilies
4 oz
canned green chilies
1  ground coriander
1
ground coriander
1 Tbsp ground cumin
1 Tbsp
ground cumin
2  lime (juice)
2
lime (juice)
10 oz lean ground turkey
10 oz
lean ground turkey
0.5  red onion
0.5
red onion
1 Tbsp paprika
1 Tbsp
paprika
4 cups canned salsa
4 cups
canned salsa
48 cups shredded mexican cheese blend
48 cups
shredded mexican cheese blend
1 cup light sour cream
1 cup
light sour cream
3  tomatillos
3
tomatillos
0.5  yellow onion
0.5
yellow onion

Equipment

food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
blender
blender
aluminum foil
aluminum foil
oven
oven
food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
blender
blender
aluminum foil
aluminum foil
oven
oven


Instructions

  1. 1.Make the turkey mixture: Roast the vegetables: Preheat oven to 400 degrees.Cut the tomatillos in half, slice the onion into in slices and remove garlic from covering. Place on baking sheet. Roast till tomatillos are tender and start to brown, about 20 minutes.
  2. 2.Meanwhile,make the sauce: Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.
  3. In a large bowel, add the turkey, beans, and sauce, Mix together until everything is evenly distributed.
  4. 3.Layer 1:In a 9 by 13 baking dish, spread salsa on the bottom evenly. place 3.5 tortillas on top, making sure they cover evenly. Add 1 cup of turkey mixture on top of tortillas, spreading evenly. Add 1 cup of cheese on top, sprinkling evenly. Place cup of thinly sliced red onion on top of cheese.
  5. 4.Layer 2: Repeat of layer 1
  6. 5.Layer 3:Place tortillas, then turkey. Place the sliced of avocado on top of turkey so they evenly cover. Add lime juice evenly over avocado, this will help them stay green. Top with final cup of cheese. Cover with foil.
  7. 6.Place in oven and bake for 30 min, rotating way. Remove foil and chook for another 10 minutes.
  8. 7.Let cool for at least 10 minutes. Serve with chopped cilantro and a dollop of sour cream. Serve with tortillas chips. Enjoy!
  9. Your can find step by step pictures on how to make the turkey mixture on my Mini Mexican Bell Pepper Recipe
  10. Again, I made a double batch of turkey when I made those, so this recipe was even easier. I highly recommend doing so.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.01
Ingredient
3 avocados
7 ounces canned black beans
1 TBSP chili powder
3 ounces chipotles in adobo
1 cup cilantro
10.5 corn tortillas
7 ounces fire roasted canned tomatoes
3 cloves garlic
4 ounces canned green chilies
1 ground coriander
1 TBSP ground cumin
2 lime (juice)
10 ounces lean ground turkey
½ red onion
1 TBSP paprika
1 cup canned salsa
3 cups shredded mexican cheese blend
1 cup light sour cream
3 tomatillos
½ yellow onion
Price
$4.50
$0.35
$0.34
$0.85
$0.53
$0.97
$0.64
$0.20
$0.50
$0.06
$0.40
$0.51
$4.68
$0.12
$0.34
$1.02
$5.93
$1.56
$0.45
$0.12
$24.08

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
511 Calories
25g Protein
31g Total Fat
37g Carbs
23% Health Score
Limit These
Calories
511
26%

Fat
31g
48%

  Saturated Fat
12g
78%

Carbohydrates
37g
13%

  Sugar
6g
7%

Cholesterol
74mg
25%

Sodium
918mg
40%

Get Enough Of These
Protein
25g
51%

Phosphorus
504mg
50%

Fiber
12g
50%

Vitamin A
2241IU
45%

Calcium
393mg
39%

Vitamin B6
0.77mg
39%

Vitamin B3
6mg
32%

Vitamin K
28µg
27%

Selenium
18µg
26%

Potassium
910mg
26%

Vitamin B2
0.42mg
25%

Folate
95µg
24%

Magnesium
95mg
24%

Manganese
0.45mg
23%

Zinc
3mg
22%

Vitamin C
16mg
21%

Vitamin E
3mg
21%

Iron
3mg
19%

Vitamin B5
1mg
18%

Copper
0.35mg
18%

Vitamin B1
0.2mg
13%

Vitamin B12
0.78µg
13%

Vitamin D
0.47µg
3%

covered percent of daily need

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