Cheesy Turkey Enchiladas

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their monthly magazine. Please note enchiladas can be rolled ahead of time and kept covered in the fridge."

Original recipe yields 4 servings


  • Serving Size: 1 (422 g)
  • Calories 710.8
  • Total Fat - 47.8 g
  • Saturated Fat - 17.6 g
  • Cholesterol - 136 mg
  • Sodium - 2919.6 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 4.5 g
  • Sugars - 7 g
  • Protein - 45.2 g
  • Calcium - 457.8 mg
  • Iron - 3.1 mg
  • Vitamin C - 19 mg
  • Thiamin - 1.1 mg

Step 1

Heat oil in a deep frying pan, over a medium heat and add bacon and cook for 8 minutes or until golden and then add mince and stir until combined and cook, stirring occasionally with a wooden spoon, for 10 minutes or until browned.

Step 2

Add quinoa, tomato, salsa and 1/2 cup water, stir to combine and bring to the boil and then simmer for 10 minutes or until mince and quinoa are cooked through.

Step 3

Add spring onion, reserving 2 tablespoons to garnish and cook for 1 minute and then set aside to cool.

Step 4

Preheat oven to 180C.

Step 5

Grease a large shallow baking dish.

Step 6

Place a tortilla on a boards and spoon 1/2 cup mince mixture along one edge and roll up to enclose filling and transfer to the baking dish and then repeat with remaining tortillas and filling mixture.

Step 7

Sprinkle with cheese and bake for 20 minutes or until golden.

Step 8

Serve with sour cream, sprinkled with reserved spring onion.

Tips & Variations

No special items needed.



Good and easy -- plus fun to eat! My amounts were slightly different than on the recipe. I also used regular bacon instead of candian style bacon. Served with sour cream, more salsa and more cheese and my family loved these. I used a package of 10 large tortillas to make these -- but still fed the 4 of us! Thanks for sharing!

review by:
(25 Sep 2017)