Garlic Turkey Enchiladas

By: Sharon Chen from streetsmartkitchen.com

By: Sharon Chen from streetsmartkitchen.com

"This easy turkey enchilada recipe gives you a strong punch of garlic, which is balanced with savory seasonings of sage, cumin and chili powder. The dish offers an ethnic flavor that can add some excitement to a regular American diet. Plus, healthy turkey enchiladas give the perfect balance between a light, nutrient-packed dish and a satisfying comfort food. This can be a great meal when you're in the mood for something different or you have some leftover turkey to use up. You can quickly throw this dish in the oven for a weeknight or dinner party. Once you have it made, it can provide a complete meal by itself. You can also pair it with avocado, salsa, pico de gallo, guacamole or a simple salad to make your meal even heartier."

Click here for the easy recipe

Serves8

Preparation Time15 min

Cooking Time1 hr

Ingredients

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

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.