Search
Sunday 23 November 2014
  • :
  • :

Ground Turkey Deconstructed Enchiladas For a Back To School #SundaySupper

ShareShare on FacebookTweet about this on TwitterPin on PinterestShare on StumbleUponShare on Google+

School starts earlier here in the South. We just completed our second full week! Baby started on a Thursday, so I can appreciate when school doesn’t start on a Monday. Monday’s can be rough enough on their own, let alone throwing in the start of a new school year. It takes a few days to get everyone back into the swing of things. School mode means rearranging our current relaxed schedule of karate classes and day care pick up, all while still getting the family dinner on the table before 8:00 PM.

If your schedule is even more hectic, then you are in luck! This week’s #SundaySupper theme offers a variety of menu ideas to fit into the fsat paced back to school routine. The recipes, our #SundaySupper group is sharing this week, are not only delicious, but can be prepared in record time, including my Delectable Deconstructed Enchiladas.

Ground Turkey Deconstructed Enchiladas 2

I call the enchiladas deconstructed, because I waste no time rolling filling inside the tortillas and neatly lining the baking dish. The ingredients are quickly layered and then slid into the oven to heat through.
Super easy and FAST!

Ingredients:
1 1/2 lb ground turkey
1 packet taco seasoning
1 can of enchilada sauce 10 oz
1 can Rotel diced tomatoes
12 flour tortillas (soft taco size)
8 oz cheddar jack shredded cheese

Directions:
1. Preheat oven to 375 degrees F.
2. In a large skillet, cook ground turkey over medium heat until no longer pink; drain.
3. Stir in can of Rotel tomatoes heat through
4. Trim flour tortillas on two sides to create a “corner” edge to fit in the baking dish
5. In a 9″x4″ baking dish cover the bottom with enchilada sauce
6. Add a layer of the flour tortillas, topped by the meat and tomato mixture, and sprinkle with shredded cheese. Repeat two more times being sure to use up remaining trimmed tortilla strips.

Ground Turkey Deconstructed Enchiladas 1

7. Pour remaining enchilada sauce over layers
8. Bake until heated through and cheese is melted. This doesn’t take long as you are already layering the warm ingredients.
9. Remove from oven and let stand for 5-10 minutes to set layers before slicing.

Look at these delicious layers! YUM!

I topped mine with sour cream and black olives, my two favorites, but this dish can be served as is or dressed over top with shredded lettuce, diced tomatoes, and basically anything your family likes to top tacos.

Time to share!  Be sure to make time and check out the amazing  awesome line up of recipes coming this Sunday.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag.  We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!  We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

 

Deconstructed Enchiladas For a Back To School #SundaySupper
 
Prep time
Cook time
Total time
 
Cut time down by layering enchilada ingredients instead of the traditional rolling.
Author:
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 1½ lb ground turkey
  • 1 packet taco seasoning
  • 1 can of enchilada sauce 10 oz
  • 1 can Rotel diced tomatoes
  • 12 flour tortillas (soft taco size)
  • 8 oz cheddar jack shredded cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, cook ground turkey over medium heat until no longer pink; drain.
  3. Stir in can of Rotel tomatoes heat through
  4. Trim flour tortillas on two sides to create a "corner" edge to fit in the baking dish
  5. In a 9"x4" baking dish cover the bottom with enchilada sauce
  6. Add a layer of the flour tortillas, topped by the meat and tomato mixture, and sprinkle with shredded cheese.
  7. Repeat two more times being sure to use up remaining trimmed tortilla strips.
  8. Pour remaining enchilada sauce over layers
  9. Bake until heated through and cheese is melted. This doesn't take long as you are already layering the warm ingredients.
  10. Remove from oven and let stand for 5-10 minutes to set layers before slicing.

 




47 thoughts on “Ground Turkey Deconstructed Enchiladas For a Back To School #SundaySupper

  1. Nancy @ gottagetbaked
    Twitter: gottagetbaked

    I can’t believe how good everyone’s Sunday Supper was this week! This is amazing – I love good Mexican food and anything this cheesy is #1 in my opinion! I also love that it’s deconstructed – let’s not waste time w/ all that pesky rolling.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge