cook it … turkey enchiladas

This week I wanted to make something that could feed us for a few days and that I had most of the ingredients on hand for already.  Again this week I chose another great recipe from Simply Recipes! I did not grow up eating enchiladas, but they are becoming a frequent item on our family menu.  They are fairly simple to make, economical, and serve a large group, or provide lots of leftovers. This is my favorite recipe for far! Making the enchilada sauce was  snap and much better than anything that I could purchase in the store.

{Pictured is the second time that I made these. This time I had black beans, and the sauce went much further.}

Turkey Enchiladas

you will need…

this for the sauce…

  • 7 Tbsp chili powder (note that chili powders vary in strength, you may want to start with less and add more to taste) {Apparently I used all of my chili powder and borrowed some from a neighbor.  I did not want to use all of theirs so I only used two tablespoons}{second time I had it on hand and used about 6 Tbsp}
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon sugar
  • 2 teaspoons salt (less if using salted stock)
  • 1/4 cup flour
  • 2 Tbsp olive oil
  • 2 cups of turkey or chicken stock {I used chicken}

and this for the filling…

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced {I used 1}
  • 3 cups cooked turkey meat, chopped {I used ground turkey and cooked it first}
  • 1 15-ounce can black beans, rinsed and drained {Apparently we were out of black beans too, so I used pinto}
  • 8 ounces Monterey Jack cheese, grated (makes 2 cups grated cheese)
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp lime juice (can sub lemon juice)
  • 1 to 2 teaspoons salt or more to taste
  • 8-16 flour tortillas, depending on size and thickness

and these for garnishes…

  • Chopped red onion
  • Chopped avocado
  • Chopped fresh cilantro
  • Sour cream or crema fresca
  • Ice berg lettuce, sliced thin and sprinkled with salt and vinegar

now do this…

1 First make the enchilada sauce. In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant. Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside. {I did this while I was browning the ground turkey}

2 Prepare the filling. Heat olive oil in a sauté pan on medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3-4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 Tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.

3 Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9×13 casserole dish (pyrex works well). Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water. Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla. Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese. Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted. {I did not really have enough sauce to dip each of the tortillas but found that by assembling them in the casserole dish that already had enough sauce on them}{The second time that I made these I did have enough sauce! I attribute this to the fact that I cooked it for the directed time and not while I was doing 20 other things!}

4 Sprinkle with a little more lime juice before serving. Serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced ice berg lettuce that has been dressed with vinegar and salt (no oil).

feeds 6 to 8

This meal comes together relatively quickly and is a great weeknight, or weekend meal. It also seems like something that you could make and freeze for a latter date.

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One Response to cook it … turkey enchiladas

  1. Victoria January 1, 2011 at 7:19 pm #

    This sounds delightful, I’ll have to try the recipe

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