Description
Looking for a street-smart way to use up leftover turkey or an exciting dish to spice up a weeknight? These healthy turkey enchiladas fit the bill just fine.
Ingredients
Scale
For the enchilada filling:
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 4 cups cooked turkey, diced
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground sage
- 1 (14.5-oz) can stewed tomatoes
For the enchilada sauce:
- 6 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken bone broth
- 1 (15-oz) can tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground sage
- 1/2 teaspoon sea salt
- 1 dash garlic powder
To assemble:
- 10 large tortillas
- 2 cups Mexican blend cheese
- fresh cilantro for garnishing
Instructions
- Make the enchilada filling first. Melt butter in a large skillet over medium-high heat. Add onions and cook until fragrant, about 1 minute. Add turkey, followed by flour and all spices for the filling. Mix well.
- Stir in tomatoes and their juice. Use a pair of scissors to cut the tomatoes into small pieces. Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
- While the filling is simmering, make the enchilada sauce. In a small saucepan, add garlic and butter. Cook over medium heat until butter is infused and melted. Stir in flour until blended. Gradually stir in broth, stirring constantly.
- Bring the sauce to a boil. Stir in tomato sauce and all the seasonings. Cook until bubbly. Remove from heat.
- Now, heat the oven to 350°F.
- To assemble, pour 1 1/2 cups of the enchilada sauce in a 13×9-inch baking dish and spread to cover the bottom of the dish.
- Lay one tortilla on a flat surface, place about 1/4 cup turkey mixture in the center of the tortilla and top with 1-2 tablespoons cheese. Roll up tightly and place the seam side down over the sauce in the baking dish. Repeat with the remaining tortillas.
- Top the enchiladas with the remaining sauce. cover with foil and bake for 30-35 minutes.
- Sprinkle with the remaining cheese and bake for another 10-15 minutes, uncovered, until the cheese melt. Garnish with fresh cilantro and serve with avocados. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 287
- Sugar: 4.2g
- Sodium: 865mg
- Fat: 17g
- Saturated Fat: 10.1g
- Carbohydrates: 23g
- Fiber: 3.3g
- Protein: 12.7g
- Cholesterol: 50mg
