Citric Acid Free Pickled Jalapeño Turkey Enchiladas with Cilantro Slaw

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Citric Acid Free Pickled Jalapeño Turkey Enchiladas with Cilantro Slaw

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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 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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