Turkey Enchiladas

• Meat

  • 1 lb Ground turkey

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 2 Garlic cloves
  • 2 oz Green chilies
  • 1 Lime
  • 1 Onion, small

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 2 14 ounce cans Tomato sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Chili powder
  • 1/2 tsp Pepper
  • 1/2 Red pepper
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Olive oil or canola oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 12 Tortillas, small

• Dairy

  • 2 cups Cheese
  • 1 Sour cream

Found on stuckonsweet.com

Description

Ingredients

• 1 pound ground turkey
• 1 small onion, diced
• ½ red pepper, diced
• 2 garlic cloves, minced
• 2 ounces green chilies (optional)
• ½ teaspoon salt
• ½ teaspoon pepper
• Olive oil or canola oil for saute pan
• 2 14 ounce cans tomato sauce
• 2 cups chicken broth
• 1 tablespoon chili powder
• ½ teaspoon cumin
• 1 tablespoon sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 12 small tortillas (I used corn)
• 2 cups shredded cheese (I used cheddar and colby jack)
• Cilantro
• Avocado
• Sour Cream
• Lime

Directions

• Preheat oven to 350 degrees.
• Prepare enchilada sauce by adding all of the ingredients into a medium sauce pan. Stir and bring to a simmer. Let simmer, stirring occasionally, until you are ready to assemble enchiladas. The longer the sauce simmers, the more flavor it will develop.
• While sauce simmers, prepare the filling by adding two tablespoons of oil to a saute pan and place over medium heat. Add onions and saute for two minutes. Next add garlic and stir. Finally add turkey, salt, and pepper and cook until turkey is lightly browned or cooked through. Lastly add green chilies if you are using them.
• To assemble enchiladas, place two ladles of sauce on the bottom of a 9x13 baking dish. Dip tortillas in the sauce (this will help make them easier to work with) then add a few tablespoons of filling and roll up placing seem side down into the pan. Cover enchiladas with the rest of the enchilada sauce and sprinkle the shredded cheese on top.
• Bake uncovered for 20 minutes.
• Serve with cilantro, avocado, sour cream and a lime wedge.