You cant taste the carrot in this enchilada recipe but its a good way to add bulk and vegetablesjust use a cheese grater or food processor for them
Prep Time
1 hr
Dificult
Medium
Servings
7
Ingredients
Instructions
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat
and stir in the ground turkey
grated carrots
onion
jalapeno pepper
1/2 packet of taco seasoning
and kosher salt. Cook and stir until the turkey is crumbly
evenly browned
and no longer pink. Stir in the water
several dashes of hot sauce
and the remaining taco seasoning. Simmer until the water has evaporated.
Combine the yogurt
cream of chicken soup
and queso quesadilla cheese in a bowl.
Place a tortilla onto your work surface
then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge
forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted
about 30 to 35 minutes.
Editor's Note:
Look for queso quesadilla cheese at the Hispanic grocery store
