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Turkey and Queso Blanco Enchiladas

Queso blanco, with its mild flavor and firm texture, helps extend the meat in this dish, making it an economical and tasty kid-pleaser meal. Look for organic or free-range ground turkey if possible.


  • 1 pound ground turkey
  • 1 tablespoon butter, ghee, or chicken fat
  • 1/2 pound queso blanco
  • 1/2 cup chopped onion (about 1 small onion)
  • 1 or 2 cloves minced garlic
  • 1 (4-ounce) can or 1/2 cup fresh chopped mild green chilies
  • 1 teaspoon crushed dried oregano
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can red enchilada sauce
  • 1 (15-ounce) can organic tomato sauce (or 2 cups homemade tomato sauce)
  • 12 organic corn tortillas (preferably sprouted)
  • 2 cups shredded raw or homemade jack cheese
  • 1/2 cup sliced ripe olives, if desired


  1. In a large skillet over medium-high heat, brown turkey in fat of choice. Stir in onions, chilies, garlic, oregano, and cumin. Cook, stirring constantly, about 4 minutes.
  2. Mix enchilada and tomato sauces together. Stir queso blanco and 1 cup of the mixed sauce into the meat mixture. Remove from heat.
  3. Butter a 9x13-inch glass baking pan plus a smaller rectangular glass baking dish and place several spoonfuls of sauce in the bottom of each.
  4. Heat the tortillas in a dry cast-iron skillet, one at a time, until they are pliable. Place 1/4 to 1/3 of the filling in the center of each tortilla and top with 2 tablespoons grated cheese. Roll up and place seam-side down over sauce in baking pan. Repeat with tortillas until pans are full. Pour remaining sauce over enchiladas and top with remaining cheese. Sprinkle with sliced olives.
  5. Bake at 350°F for 30 minutes or until cheese is melted and starting to brown. 



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