Pregnancy Friendly Classic Turkey Enchiladas
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Learn more →Ingredients
4 servings
For the enchiladas
- 2 tbsp olive oil, divided
- 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
- 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp salt
- 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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