Low Sodium Classic Turkey Enchiladas

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the enchiladas

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground turkey
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 can (4 oz) diced green chiles, drained
2 tbsp tomato paste
2 cups shredded monterey jack cheese, divided
Chef's tip
Shred before measuring.
8 corn tortillas (6-inch)

For the red enchilada sauce

2 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups low-sodium chicken broth
1 can (8 oz) tomato sauce

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil and set aside.
2
Make the enchilada sauce: Heat 2 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the flour and whisk constantly for 1 minute, until the mixture turns a light golden color and smells nutty. Add the chili powder, cumin, garlic powder, oregano, and salt, and whisk for 30 seconds until fragrant. Gradually pour in the chicken broth while whisking continuously, then stir in the tomato sauce. Bring to a simmer and cook, stirring occasionally, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.

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