HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

A delicious healthy twist on enchiladas. Beef is replaced with ground turkey and zucchini is used in the filling without sacrificing any flavor. The addition of HERDEZ® Tomatillo Verde Mexican Cooking Sauce makes this dish easy and takes the flavor over the edge. Your family will never know they are eating healthy!

Recipe courtesy of Allrecipes® Brand Ambassador Renee P., 2013.


  • Non-stick cooking spray

  • 2 (12 ounce) jars

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce, divided

  • 1 cup

    diced onions

  • 3

    cloves garlic, minced

  • 1 pound

    lean ground turkey

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon


  • 1 (4 ounce) can

    chopped green chilies

  • 1 pinch

    cayenne pepper

  • 2 cups

    shredded zucchini

  • 8

    flour tortillas

  • 2 cups

    shredded Monterey Jack cheese

  • For Garnish: 

  • Chopped onion

  • Cilantro

  • Sour cream

Print Recipe

Serves 8



  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13x2-inch casserole dish with cooking spray. Take 1 cup of cooking sauce and spread it evenly on the bottom of dish. Set aside.

  2. For enchilada filling: In large non-stick skillet sprayed with cooking spray, saute 1 cup diced onions and garlic until onions are translucent, about 5 minutes. Add in the ground turkey and cook until browned. Next add in ground cumin, salt, chopped green chilies, cayenne (if using), salt, zucchini and 1/4 cup cooking sauce. Mix well and take off heat.

  3. To assemble enchiladas: Take one flour tortilla and, in the center, put about 1/3 to 1/2 cup of the turkey-zucchini mixture down the middle in a strip. Place 2 tablespoons Monterey Jack cheese on top of turkey mixture and roll up. Place in prepared casserole dish with seam side down. Repeat with remaining tortillas, placing them side by side.

  4. Pour the second jar of cooking sauce on top of the enchiladas, coating them evenly with the sauce. Sprinkle with remaining cheese. Cover with foil.

  5. Bake for 30 to 35 minutes in the preheated oven, or until the sauce is bubbly and the enchiladas are warmed through. Garnish with chopped onion, cilantro, and sour cream, if desired.

  6. Cook's Notes: The zucchini really takes on whatever flavors you add to the dish because it's so mild. It bulks up the filling without adding a ton of fat and calories. It also bumps up the overall fiber, which is a plus.


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