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Poblano Ground Turkey Enchiladas Recipe

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4.1 from 13 reviews

These Poblano Ground Turkey Enchiladas are a flavorful and healthy twist on a classic Mexican dish. Poblano peppers and ground turkey create a savory filling, wrapped in warm flour tortillas and smothered in a creamy white cheese sauce. Baked to perfection and topped with melted Monterey Jack cheese, these enchiladas are perfect for a family dinner or entertaining guests.

Ingredients

Enchilada Filling

  • 2 tablespoons vegetable oil, divided
  • 3 medium poblano peppers, cored and cut into 1/4-inch cubes
  • 1 medium yellow onion, finely diced
  • 1 lb ground turkey
  • Salt and pepper to taste
  • 3 medium cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried oregano
  • 8 (10-inch) flour tortillas

White Enchilada Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups 2% or skim milk
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream
  • Salt and pepper to taste

Toppings

  • 1-1/2 cups shredded Monterey Jack cheese
  • Sour cream (for serving)
  • Fresh lime wedges (for serving)
  • Diced avocado (for serving)
  • Fresh cilantro (for serving)
  • Sliced green onions (for serving)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish. Set it aside while you prepare the filling and sauce.
  2. Sauté Poblano Peppers and Onion: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced poblano peppers and onion, sautéing for 3-5 minutes until the onions become translucent. Transfer this mixture to a bowl and set aside.
  3. Cook Ground Turkey: Add the remaining tablespoon of vegetable oil to the skillet. Add the ground turkey, season with salt and pepper, and brown it over medium-high heat for 3-5 minutes until no longer pink. Stir in minced garlic and spices (ground cumin, chili powder, cayenne pepper if using, and dried oregano) and cook for an additional 1-2 minutes until fragrant.
  4. Combine Turkey and Poblano Mixture: Remove the skillet from heat and fold the sautéed poblano and onion mixture into the cooked turkey. Adjust seasoning with salt and pepper as needed.
  5. Fill and Roll Tortillas: Spoon about 1/3 cup of the turkey filling onto each flour tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish. Set aside temporarily.
  6. Make White Enchilada Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until the mixture turns golden brown. Gradually whisk in the milk and bring the sauce to a low simmer, stirring constantly until it thickens.
  7. Finish the Sauce: Remove the saucepan from the heat and stir in 1/2 cup of shredded Monterey Jack cheese until melted. Whisk in the sour cream until the sauce is smooth. Season with salt and pepper to taste.
  8. Assemble Enchiladas: Pour the white enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1-1/2 cups of shredded Monterey Jack cheese on top.
  9. Bake Enchiladas: Bake in the preheated oven at 400°F for 20-25 minutes, or until the sauce is bubbly and the cheese on top is golden-brown.
  10. Serve: Allow the enchiladas to cool slightly before serving. Garnish with sour cream, fresh lime wedges, diced avocado, cilantro, and sliced green onions as desired. Enjoy!

Notes

  • If you prefer a spicier dish, do not omit the cayenne pepper; adjust quantity based on your heat preference.
  • For a lighter dish, use skim milk and lean ground turkey as suggested.
  • Flour tortillas are used here for softness and flexibility; corn tortillas can be substituted but may require warming to prevent cracking.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
  • You can prepare the filling and sauce ahead of time and assemble right before baking for convenience.

Find it online: https://marthatasty.com/poblano-ground-turkey-enchiladas-recipe/