Pescatarian Classic Turkey Enchiladas
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Learn more →Ingredients
4 servings
For the enchiladas
- 2 tbsp olive oil, divided
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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
- ¼ tsp black pepper
- 1 can (4 oz) diced green chiles, drained
- 2 tbsp tomato paste
- 2 cups shredded monterey jack cheese, divided
- 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
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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