Ingredients
8
8 servings
- •cooking spray
- •2 teaspoons olive oil
- •1 pound ground turkey breast
- •½ cup chopped onion
- •1 ½ teaspoons ground cumin
- •¼ teaspoon ground chipotle chile pepper, or more to taste
- •1 ½ cups medium radishes, trimmed
- •2 (10 ounce) cans enchilada sauce (such as Old El Paso®)
- •16 (6 inch) corn tortillas, warmed
- •2 tablespoons pepitas (pumpkin seeds)
- •⅓ cup coarsely chopped cilantro
- •2 tablespoons sliced green onion
- •1 clove garlic, minced
- •1 teaspoon grated lime zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
- Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
- Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.
Nutritional Facts
Per 8 servings
- Calories: 316
- Carbohydrate: 30g
- Fat: 12g
- Fiber: 4g
- Protein: 24g
- Sugar: 1g
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