"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Garlic Turkey Enchiladas Recipe

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This recipe for Garlic Turkey Enchiladas, by , is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rhonda Healy - Street Smart Kitchen


For the enchilada filling:
1 tablespoon unsalted butter
1 medium onion, chopped
4 cups cooked turkey, diced
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground sage
1 (14.5-oz) can stewed tomatoes

For the enchilada sauce:
6 cloves garlic, minced
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken bone broth
1 (15-oz) can tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground sage
1/2 teaspoon sea salt
1 dash garlic powder

To assemble:
10 large tortillas
2 cups Mexican blend cheese
fresh cilantro for garnishing

Make the enchilada filling first. Melt butter in a large skillet over medium-high heat. Add onions and cook until fragrant, about 1 minute. Add turkey, followed by flour and all spices for the filling. Mix well.
Stir in tomatoes and their juice. Use a pair of scissors to cut the tomatoes into small pieces. Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
While the filling is simmering, make the enchilada sauce. In a small saucepan, add garlic and butter. Cook over medium heat until butter is infused and melted. Stir in flour until blended. Gradually stir in broth, stirring constantly.
Bring the sauce to a boil. Stir in tomato sauce and all the seasonings. Cook until bubbly. Remove from heat.
Now, heat the oven to 350F.
To assemble, pour 1 1/2 cups of the enchilada sauce in a 139-inch baking dish and spread to cover the bottom of the dish.
Lay one tortilla on a flat surface, place about 1/4 cup turkey mixture in the center of the tortilla and top with 1-2 tablespoons cheese. Roll up tightly and place the seam side down over the sauce in the baking dish. Repeat with the remaining tortillas.
Top the enchiladas with the remaining sauce. cover with foil and bake for 30-35 minutes.
Sprinkle with the remaining cheese and bake for another 10-15 minutes, uncovered, until the cheese melt. Garnish with fresh cilantro and serve with avocados. Enjoy!

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 min - cook 1 hour




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