Turkey Enchiladas

Turkey Enchiladas.


Serves 4 (2 enchiladas per person)
For the sauce:
2 tablespoons canola or vegetable oil
1 small onion, diced
1 tablespoon tomato paste
1 tablespoon all-purpose flour
4 tablespoons chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
2 cups turkey or chicken stock

For the enchiladas:
8 flour tortillas, regular or whole-wheat
2 cups shredded or chopped turkey meat
3 cups cheddar or Monterey Jack cheese, grated
Fresh cilantro, for serving (optional)
Greek yogurt or sour cream, for serving (optional)

Cooking method:    

To make the enchilada sauce, add the oil to a sauté pan over medium heat. When hot, add the onion, stir to coat with the oil, and cook until soft and fragrant, about 5 minutes. Add the flour to the pan, stir to coat the onions, and cook for 2 minutes to lightly toast the flour. Stir in the tomato paste, chili powder, garlic powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1 to 2 minutes until the spices are fragrant. Gradually whisk in the stock. Bring the sauce to a boil, then reduce the heat and simmer until the sauce thickens. Remove the pan from the heat.

Preheat the oven to 350°F.

Spread about 1/4 cup of the sauce over the bottom of a 9×13-inch baking dish. To assemble the enchiladas, lay out a tortilla, spread 2 tablespoons of sauce over the top, add 1/4 cup of turkey in a line down the tortilla, and top with 1/4 cup of the grated cheese. Roll up the tortilla, then place in the baking dish. Repeat with the remaining ingredients. Spread the remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.

Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately.

Recipe Notes: The sauce can be made up to a couple days in advance, then stored in a covered container in the refrigerator until ready to use.

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