Turkey Enchiladas

By lorik

Ingredients

• For the sauce:
• 2 tablespoons canola or vegetable oil
• 1 small onion, diced
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1/4 cup 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 freshly ground pepper
• 2 cups turkey or chicken stock
• For the enchiladas:
• 8 flour tortillas, regular or whole-wheat
• 2 cups shredded or chopped cooked turkey meat
• 3 cups grated cheddar or Monterey Jack cheese
• Fresh cilantro, for serving (optional)
• Greek yogurt or sour cream, for serving (optional)

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Serves 4 (2 enchiladas per person)

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 9x13-inch baking dish. To assemble the enchiladas, place a tortilla on a work surface, 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.

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.

Make Ahead:
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.

Per serving, based on 4 servings. (% daily value):
Calories 862 Fat 47.2 g (72.6%) Saturated 19.1 g (95.3%) Trans 1 g Carbs 62.5 g (20.8%) Fiber 5.9 g (23.4%) Sugars 6.6 g Protein 48.9 g (97.9%) Cholesterol 136.9 mg (45.6%) Sodium 2079 mg (86.6%)