Breastfeeding Friendly Pickled Jalapeño Turkey Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the enchiladas
- 2 tbsp olive oil, divided
- 1 lb ground turkey
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup pickled jalapeños, drained and roughly chopped
- ½ cup sour cream
- 1 ½ cups shredded monterey jack cheese, divided
- 12 corn tortillas (6-inch)
For the red chile sauce
- 2 tbsp olive oil
- 3 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth
- ½ tsp salt
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ½ cup sour cream (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread 1/2 cup of the red chile sauce (made in step 2) across the bottom of a 9x13-inch baking dish and set aside.
- 2
Make the red chile sauce: Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the chili powder, cumin, garlic powder, and onion powder and stir constantly for 30 seconds, until fragrant. Add the tomato paste and stir to combine, cooking for 1 minute. Pour in the chicken broth and salt, whisk until smooth, and bring to a simmer. Cook, stirring occasionally, for 8–10 minutes, until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
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