Alert! A new family favorite and 110% addicting - Pretty Plate’s Turkey “Chorizo”, Black Bean and Spinach Verde Enchiladas. I can guarantee that you and the whole family will love these a whole EnchiLOTa! They are healthy, come together rather quickly and are packed with all of the tasty Mexican flavors. I also made sure to include a little bit of everything: protein, beans and greens. Make these during the week when you are busy yet, still want a wholesome meal or make them over the weekend for a delicious meal prep that will leave you with a week worth of meals. Regardless, I bet you that you will be licking your plate clean every time!
Saucy, cheesy, tangy and tasty...all words that perfectly describe this dish full of beautiful perfectly baked enchiladas. Siete is one of my favorite brands and let me tell ya, they came in clutch for this recipe!
If you love the flavors of chorizo, but aren’t necessarily a chorizo fan, this recipe is for you. You can eliminate the pork, replace it with ground turkey, eliminate the sausage aspect and make the texture into crumbles, all while still enjoying the savory taste of chorizo. Siete’ s seasoning is the key to making this all happen. I used ground turkey and seasoned it with their chorizo seasoning to create turkey “chorizo”.
Minus the cheese aspect of the dish, I still wanted to keep this rather healthy, so I made sure to include black beans and greens! These are verde enchilada after all. So, of course the extra greens was a necessity. Throw in some fresh spinach and cilantro, some diced green chilies and siete’ s verde enchilada sauce in the mix + garnish the top with fresh green avocado cubes and savory green pickled jalapeños and you have the most mouthwatering, healthy and tasty enchilada of all time!
I am typically not one to order enchiladas when dining out at a Mexican restaurant. I always felt that they were so heavy and blah. But, these my friend are a different story. I kept them light yet satisfying. The best part is that when making these yourself you can do everything to your liking! You have the power! You can stuff them to your liking, make them more saucy or less saucy and you can add as much or as little cheese on the top just to name a few.
What makes these healthier and lighter are not just the fresh and healthy ingredients, but even thought I am using off the shelf items for the seasonings and sauces I make sure that those too are healthy, preservative free and non-gmo. That way you can still indulge without the guilt.
Did you make this? If so, tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought!
Makes About 15 Enchiladas (Perfect for leftovers and sharing!), INGREDIENTS:
3 Lbs ground turkey
1 packet Siete chorizo seasoning (found mine at Whole Foods)
2 TBSP olive oil
1 Cup Siete verde enchilada sauce for the mixture + (1) 15 oz jar for the top
1 Can 14 oz can black beans
2 4 oz can diced green chilies
1 and 1/2 cup fresh spinach, sliced in thin strips
1/2 Yellow onion, finely minced
2 TBSP fresh garlic
2 Cup Mexican cheese + 1/2 cup for topping
1 TBSP cilantro, finely minced
Queso fresco for topping
For Garnish and Serving on the Side:
Jeff’s Garden pickled jalapeños
Extra Mexican cheese shreds
Extra queso fresco cheese crumbles
Preheat oven to 400 degrees. Prepare a baking dish or multiple baking dishes with non-stick spray. Set aside.
Finely dice your yellow onion, measure out and set aside. If you are using fresh garlic cloves, peel and finely mince. Measure out and set aside.
Open your can of black beans and pour into a strainer. Rinse the beans until the water runs clear. Set aside.
Open your can of diced green chilies, set aside.
Finely mince your fresh cilantro, measure out and set aside.
Cut your spinach leaves into strips, discard the stems at the bottom and measure out until you have 1 and 1/2 cups. Place in a bowl and set aside.
Heat a large pan over medium heat. Add 2 TBSP olive oil and swirl to cover the entire pan.
Add your minced yellow onions and minced garlic. Cook for 2-3 minutes until fragrant and onions become translucent.
Add your ground turkey and cook about 7-8 minutes until half is no longer pink. Then, add in your siete chorizo seasoning packet and continue to cook and mix until all meat is no longer pink and all meat has been evenly seasoned about another 7-8 minutes.
When done, take a slotted spoon, remove the meat from the pan draining as much juices with each scoop as you can. Place the meat in a large mixing bowl.
Add the black beans, diced green chilies, fresh cilantro and spinach to the bowl of cooked strained ”chorizo” turkey. Mix everything well with a spoon.
Add in 1 cup siete verde enchilada sauce and mix well again.
Add in 2 cups Mexican cheese and mix well again.
Lay a large tortilla down, add a good spoonful about 1/2-1 cup of the mixture (or to your liking) to the middle of the tortilla (see photo above). Take the two ends and cover the mixture to close the enchilada. Carefully flip it over, so the top of the enchilada is facing up. Place in your prepared baking dish and continue this process until all are filled.
Pour entire jar of siete verde enchilada sauce over the top and from end to end of the baking dish so it covers all enchiladas. Top with extra Mexican cheese shreds and crumbled queso fresco. Bake in the oven at 400 degrees for 15 minutes.
When done, remove from the oven. Let cool and garnish with extra cilantro leaves, avocado cubes and pickled jalapeños. Serve with lime wedges on the side.
PRETTY PLATE KITCHEN ITEMS USED: