I came up with this dinner last winter for Savvy Mom, and it’s remained a favourite of ours ever since. I like to think of it as easy comfort food: hearty, cozy and reliable, or in other words, the warm wooly sweater of family dinners.
I’ve tweaked the original recipe, which now includes fibre and protein dense black beans. My kids happen to adore them, and I find it fills the family up faster, ensuring the same meal goes just a little further. If beans aren’t popular with your little people, feel free to replace them with a cup or so of cooked rice, or leave the new additions out altogether.
Turkey and Kale Enchilladas
- 1 lb. ground turkey
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 4 cups kale, washed, stems and centre ribs removed and cut into thin strips
- 1 cup frozen corn kernels
- 1 19oz. can black beans, rinsed and drained
- 1 ½ cups grated cheddar cheese
- ¼ cup chopped green chilies (canned)
- 12 flour tortillas
- ½ cup light cream
- ½ cup sour cream
- ¼ cup salsa
- Sour cream, chilies and salsa for serving
1. Pre-heat the oven to 400 degrees.
2. Combine the turkey, cumin and chili powder in a skillet set over medium high heat and cook until the meat is no longer pink.
3. Add 3 ½ cups of the kale and combine, cooking until the meat is cooked through and the kale is slightly wilted. Remove from the stovetop and transfer mixture to a medium-mixing bowl.
4. Add the corn, beans, 1 cup of cheese and the chilies; mix well.
5. Spoon some of the mixture into a flour tortilla and roll the wrap up tightly, placing seam-side down in a casserole dish. Repeat with the remaining filling and tortillas.
6. Combine the light cream, sour cream and salsa and mix well. Pour the sauce over the tortillas. Top with the remaining cheddar cheese and kale. Cover with aluminum foil and bake for 15 minutes.
7. Remove the foil and bake uncovered for another 15 minutes. Serve hot with additional sour cream, chilies and salsa, if desired.