The authentic taste of these ground turkey enchiladas would make you think they’re straight out of abuelita’s kitchen.
Just imagine biting into a soft tortilla stuffed with tender turkey meat, drowned in a bold tomato based sauce with onion and a layer of melted Mexican-blend cheese. Aromatics such as sage, chili powder, and loads of garlic make the flavors dance, while fresh cilantro and soft, buttery avocado add the perfect finishing touches and textures. (Is that some drool falling?)
Well, you no longer have to imagine. These ground turkey enchiladas can be a reality on your dinner plate tonight. Although enchiladas take roughly an hour to bake and bubble to perfection, you only need about 15 minutes for the prep. This makes them easy enough to put together on a weeknight.
The ingredient list for these ground turkey enchiladas is also surprisingly simple. For the enchilada filling, the main ingredients are ground turkey, onion, and stewed tomatoes. The sauce is made with a tomato and cooking broth base. Of course, you’ll also need soft tortillas (corn or flour, your choice), a Mexican cheese blend, and avocado and cilantro for serving. The rest of the magic is in the spices.
How to Make Ground Turkey Enchiladas
Here’s the step-by-step process for making these enchiladas:
- Make the filling (turkey, flour, and spices).
- While the filling cooks, make the sauce.
- Assemble (in a baking dish). Lay a tortilla flat, add filling, and roll.
- Repeat with remaining tortillas.
- Coat enchiladas with the remaining red sauce.
- Pop in the oven and bake for 30-35 minutes.
- Remove, sprinkle with remaining cheese, and bake for another 15 minutes or until the cheese is bubbly and melted.
- Dish up with fresh cilantro and avocado.
Buen Provecho!
Ground Turkey Enchiladas with Garlic
Ingredients
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 Kettle & Fire Chicken Cooking Broth (1 carton)
- 1 (15-oz) can tomato sauce
- 2 tablespoons chili powder
TO ASSEMBLE:
- 10 large tortillas
- 2 cups Mexican blend cheese
- fresh cilantro for garnishing
- Sliced avocados
Instructions
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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.
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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.
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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 cooking broth, stirring constantly.
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Bring the sauce to a boil. Stir in tomato sauce and all the seasonings. Cook until bubbly. Remove from heat.
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Now, heat the oven to 350°F.
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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.
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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.
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Top the enchiladas with the remaining sauce. Cover with foil and bake for 30-35 minutes.
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Sprinkle with the remaining cheese and bake for another 10-15 minutes, uncovered, until the cheese melts. Garnish with fresh cilantro and serve with avocados. Enjoy!
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