Pregnancy Friendly Avocado Crema Turkey Enchiladas with Fresh Pico
Total time1 hr
Prep time30 min
Cook time30 min
4.6(9)
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Learn more →Ingredients
4 servings
For the turkey filling
- 2 tbsp olive oil, divided
- 1 lb ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded monterey jack cheese, divided
For the enchiladas
- 1 can (10 oz) green enchilada sauce
- 8 corn tortillas (6-inch)
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic, roughly chopped
- ¼ tsp salt
- 2 tbsp water
For the fresh pico
- 3 roma tomatoes, seeded and finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a drizzle of olive oil and set aside.
- 2
In a small bowl, combine the diced Roma tomatoes, white onion, jalapeño, cilantro, 1 tbsp lime juice, and 1/4 tsp salt. Stir to combine and set aside at room temperature while you prepare the rest of the dish.
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