Thirsty Thursday is Mexican night in the Dudley house! On tonight’s menu is Cheesy Ranch Enchiladas with ground turkey. This is a great prep-ahead meal that you can assemble the night before or the morning of. When you get home from work, just preheat the oven and you’re all set!
1 pound lean ground turkey
10 8-inch flour tortillas
8 oz shredded mexican cheese
2 ripe jalapenos, seeded and diced
1 cup white onion, chopped
1 tsp butter
1 tsp EVOO
1 cup sour cream
1 cup ranch dressing
1 small bunch leaf lettuce
1 (19 ounce) can red enchilada sauce
Step 1: Preheat oven to 375 degrees. Grease a 13×9 pan and set aside. In small bowl, mix sour cream and ranch dressing. Set aside. Sauté the onion and jalapeño in a tsp of butter and 1 tsp EVOO for 5-10 minutes on medium heat. Add in the turkey and cook until brown.
Step 2: Mix the turkey, onion, and jalapeño in a medium bowl. Stir in 1 cup of the sour cream and ranch dressing mixture. Mix well and set aside.
Step 3: Set out your tortillas and spread the remaining sour cream and ranch dressing mixture evenly on each. Top with 1/3 cup turkey mixture and 2 tbsp cheese. Roll up and place seam side down in pan. Pour desired amount of enchilada sauce over the tortillas and sprinkle with cheddar cheese.
Step 4: Cover pan with tin foil and bake for 25 to 30 minutes on 375.
Step 5: Serve with diced tomatoes, shredded lettuce, or any other toppings of your choosing!
Grab your favorite beer or whip yourself up a margarita and enjoy!