loaded enchiladas

Name: Loaded Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 3 tablespoon(s) vegetable oil; 1 large yellow onion, minced; 2 - garlic cloves, minced; 2 - beef bouillon, cubes; 1 cup(s) water; 15 ounce(s) tomato sauce; 5 tablespoon(s) chili powder; 2 teaspoon(s) sugar; 1/2 teaspoon(s) salt; 1 teaspoon(s) cumin; 1 pound(s) ground turkey; 1 jar(s) salsa, pick the heat you like (a large jar); 1 can(s) refried beans; 1 can(s) small can diced jalepenos; 1/2 can(s) green olives, chopped (use black if you want); 1 - 2 teaspoon(s) key lime juice (to taste; i use 2); 2 cup(s) mexican blend shredded cheese (or whatever you like); 24 - soft taco size tortillas

(2 RATINGS)

116 Pinches 1 Photo

Kim Cleaves

Monticello, MN

Updated on Dec 31, 2011

Family Fav!! Inexpensive and feeds an army

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 12 - 2 enchiladas

Ingredients

3 tablespoons vegetable oil
1 large yellow onion, minced
2 - garlic cloves, minced
2 - beef bouillon, cubes
1 cup water
15 ounces tomato sauce
5 tablespoons chili powder
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon cumin
1 pound ground turkey
1 jar salsa, pick the heat you like (a large jar)
1 can refried beans
1 can small can diced jalepenos
1/2 can green olives, chopped (use black if you want)
1 - 2 teaspoons key lime juice (to taste; i use 2)
2 cups mexican blend shredded cheese (or whatever you like)
24 - soft taco size tortillas

How To Make loaded enchiladas

Step 1

Dissolve bouillon cubes in hot water. In medium pot, sauté onion and garlic in 2 tablespoons hot oil until tender. Add dissolved bouillon and water to pot. Stir in tomato sauce, chili powder, sugar, salt and cumin and bring to a boil. Reduce heat and simmer for about 15 minutes until sauce thickens up a bit.

Step 2

Heat remaining oil and brown ground turkey until cooked through. Add salsa, refried beans, jalepenos and olives. Mix well and heat through. When heated through, add key lime juice to taste. Turn off the heat and add one cup of shredded cheese. Stir until blended.
Step 3

Heat oven to 375 degrees. You will need two 9 x 13 pans: put enough enchilada sauce to cover bottom of pans (12 filled shells go in each pan). Get a dinner plate and place all the tortillas on it. Put heaping tablespoon on middle of tortilla, fold over tortilla and sort of squeeze the mixture until it fits the width of tortilla and roll. Place in pan. Repeat until done. Pour the rest of the enchilada sauce over the enchiladas. If there is any filling left over I usually put it over the tops of the enchiladas in a thin strip down the middle. Sprinkle the rest of the cheese on top of the enchiladas. Bake for 35-35 minutes, until bubbly and cheese is melted. Serve with sour cream.
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