Enchilada meets taco in my newest creation “The Enchitaco” - packed with tasty turkey and all your favorite taco toppings!
This recipe started out as something completely different. I was going to make tomatillo turkey tacos, but I bought tomatillo puree instead of salsa verde (which is made from tomatillos and spices). The puree was SO bitter that I abandoned ship. Not wanting to make just plain old ground turkey, I grabbed a can of enchilada sauce I had in the pantry and went to work.
I added a little smoked paprika to give the enchilada sauce more depth as well as some onion, garlic, and cumin for more flavor...and chipotle chili powder for a kick of heat.
The result? A win. The Enchitaco!
Serve on tortillas, taco shells or...
in a bowl with all your favorite toppings!
Quick, easy, delicious and different for your Taco Tuesdays!
- Soft tortillas and/or hard taco shells
- 2 lbs of ground turkey meat
- 1 small onion, diced
- 2 cloves of garlic minced
- 2 tbsp of olive oil
- 10 oz can red enchilada sauce
- ½ tbsp smoked paprika
- 1 tsp chili powder or chipotle chili powder if you like spice
- 1 tsp cumin
- ½ tsp kosher salt
- Toppings: avocado, shredded lettuce, shredded cheese, sour cream, lime
- In a skillet, heat the olive oil over medium heat and sauté the onion until translucent for 6-7 minutes. Add garlic and sauté 30 more seconds.
- Add turkey and sauté until browned, breaking it up as it cooks.
- Add the enchilada sauce, spices, and salt. Simmer over medium-low heat, stirring frequently, until most of the liquid is absorbed.
- Serve on tortillas or in taco shells or bowls with your favorite toppings.