This recipe was borne of a desire to both use up some stuff from my pantry, fridge and freezer and to satisfy a craving for Taco Bell (I’m trying hard to break myself of a fast food habit and haven’t touched the stuff in 3 weeks – caving now will undo all my hard work). I make my green chile chicken enchiladas all the time, but after I looked through my kitchen and realized I had all the ingredients to make a red version, I came up with this recipe. Feel free to adjust to fit what you have!
- 1 tbsp olive or vegetable oil
- 1 lb ground turkey (or beef)
- 1/2 onion, chopped
- 2/3 cup water
- 1 recipe taco seasoning, plus 2 tsp corn starch (or one packet store-bought taco seasoning)
- 1 package Chi-Chi’s enchilada style corn/flour blend tortillas
- 1 12 oz can red enchilada sauce
- 1 cup shredded Mexican blend cheese
- Preheat oven to 350°F. Spray a 9″ x 13″ baking dish with nonstick spray, then pour in just enough enchilada sauce to cover the bottom of the dish.
- In a large skillet, heat oil over medium-high heat. When hot, add meat and onion and cook, breaking up with a wooden spoon, until onions are soft and meat is no longer pink. Drain if necessary, and return to heat.
- Add seasoning and water, mixing well to combine. Lower heat and simmer 5 minutes or until thickened.
- Spoon filling into tortillas and wrap tightly, then put into the baking dish seam-side down.
- Pour remaining sauce over the enchiladas. Sprinkle with cheese, coating evenly.
- Cover with foil and bake for 20 minutes. Remove foil and cook 10 more minutes, or until warmed through and cheese is melted.
- Serve with your favorite toppings and sides!
Did you make these? I’d love to hear what you think!