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Recipe: Turkey and Queso Blanco Enchiladas

Rated 5.0 stars by 1 users

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.

15 minutes

45 minutes



Paneer & Queso Blanco Cheese Making Kit

Cheese Paneer & Queso Blanco Cheese Making Kit

Paneer & Queso Blanco Cheese Making Kit


Make mild traditional Indian paneer and crumbly Mexican queso blanco with this kit. A perfect introduction to making cheese at home. Just add milk!

Packaging and Equipment in the kit may appear different than pictured.

Fresh Cheese Making Kit

Cheese Fresh Cheese Making Kit

Fresh Cheese Making Kit


Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.

Packaging and Equipment in the kit may appear different than pictured.


  • 1 Lbs. ground turkey
  • 1 Tbsp. butter, ghee, or chicken fat
  • 1/2 Lbs. queso blanco
  • 1/2 cup chopped onion
  • 1 or 2 cloves minced garlic
  • 1 4-ounce can or 1/2 cup fresh chopped mild green chilies
  • 1 tsp. crushed dried oregano
  • 1/2 tsp. 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
  • 2 cups shredded raw or homemade jack cheese
  • 1/2 cup sliced ripe olives, if desired


  1. Preheat oven to 350°F.
  2. 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.
  3. Mix enchilada and tomato sauces together. Stir queso blanco and 1 cup of the mixed sauce into the meat mixture. Remove from heat.
  4. 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.
  5. 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.
  6. Bake at 350°F for 30 minutes or until cheese is melted and starting to brown.