Thursday, June 21, 2012

Spicy Turkey Enchiladas

I've been cooking more with ground turkey lately... but not just because less fat than ground beef, but because I actually think it tastes better. Going through my cookbooks I found this delicious recipe for turkey enchiladas (sometimes I just have these crazy cravings for enchiladas) in a helpful little book called The $7 a meal Cookbook by Linda Larsen. I'm all about trying to save money while cooking and this book is great! Anyway - back to the enchiladas... they're wonderful and easy to make. If you don't like them spicy, but omit the cayenne pepper and green chilies - you can replace the chilies with 1 can of sweet corn.

Note - Look for ground turkey, dark and light. This type has more flavor and is much less expensive than ground turkey breast.

Spicy Turkey Enchiladas


8 ounces ground turkey
1 tablespoon olive oil
1 tablespoon butter
1 yellow onion, chopped
4 garlic cloves, minced
2 tablespoons flour
1/2 teaspoons salt
1/8 teaspoon cayenne pepper
1/2 cup chicken broth
1 (4 ounce) can diced green chilies, undrained
1 (8-ounce) can tomato sauce
2 tablespoons tomato paste
1 tablespoon chili powder
1 cup shredded pepper jack cheese or Mexican blended cheese
8 flour tortillas
1/2 cup shredded Parmesan cheese
Sour cream to garnish


1. In a large skillet, cook turkey until browned; remove from skillet with slotted spoon, place in medium bowl, and refrigerate. Drain skillet but do not wash or wipe.

2. In same skillet, heat olive oil and butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Sprinkle with flour, salt and pepper; cook and stir until bubbly.

3. Add chicken broth; cook, stirring frequently, until mixture thickens. Add chilies, tomato paste, tomato sauce, and chili powder; simmer for 10 minutes. Add 1/2 cup of this sauce to the cooked ground turkey; stir in pepper jack cheese and half of the Parmesan cheese.

4. Preheat over to the 350 degrees. Dip tortillas into the sauce, then place a few spoonfuls of the turkey mixture on each tortilla and roll up. Place, seam side down, in 13" x 9" glass baking dish and cover with remaining tomato sauce. Sprinkle with remaining Parmesan cheese.

5. Bake for 20-25 minutes or until sauce begins to bubble. Serve immediately with a dollop of sour cream!

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