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Turkey and Zucchini Enchiladas

Turkey and Zucchini Enchiladas Recipe

Enchiladas are one of my favorite weeknight meals.

Turkey and Zucchini Enchiladas Recipe

Turkey and Zucchini Enchiladas Recipe

Turkey and Zucchini Enchiladas


1 tablespoon olive oil
1 lb ground turkey
2 cups shredded zucchini
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 teaspoons ground cumin
1 teaspoon dried oregano leaves
4 oz (half of 8-oz package) cream cheese, cut into cubes
2 cups shredded Cheddar cheese (8 oz)
1/4 cup coarsely chopped fresh cilantro
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)

1 can (19 oz) Old El Paso™ mild enchilada sauce
1/2 cup Old El Paso™ Thick ’n Chunky mild salsa

1 cup shredded lettuce
1/2 cup chopped tomato
1/2 cup sour cream


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 12-inch skillet, heat oil over medium heat. Add turkey, zucchini, onion and garlic. Cook about 7 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Stir in cumin and oregano. Add cream cheese; cook and stir until cheese is melted. Add 1 cup of the Cheddar cheese; stir until well combined.

Spoon turkey mixture evenly down center of each tortilla; roll up. Place, seam side down, in baking dish. In medium bowl, mix sauce ingredients. Pour over enchiladas. Sprinkle with remaining 1 cup Cheddar cheese.

Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted. Garnish enchiladas with lettuce, tomato and sour cream.

One Response to “Turkey and Zucchini Enchiladas”

  1. Belinda @zomppa — April 27, 2013 @ 9:21 pm

    Nice! I am feeling this with the turkey!