Spicy Turkey Enchiladas
Using strongly flavored cheeses will let you use less, keeping your food lower in fat.
Serves: 6Hands-on: 50 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 1 1⁄4 lb. turkey tenderloin, cut into 1-inch cubes.
- 1 cup fat-free chicken broth
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 medium green bell pepper, seeded and chopped
- 2 Tbsp. all-purpose flour
- 1⁄8 tsp. ground black pepper
- 1 can (4 oz.) diced green chilies, drained
- 2 cans (14 oz.) diced tomatoes, drained
- 3 Tbsp. tomato juice
- 3 Tbsp. tomato paste
- 1 Tbsp. chili powder
- 12 corn tortillas (6 inches)
- 1⁄2 cup shredded Pepper Jack cheese
- 1⁄2 cup shredded Cotija cheese
- 2 Tbsp. chopped cilantro
- Combine turkey with the chicken broth in a medium skillet. Bring to a boil, then reduce heat, cover, and simmer until turkey is cooked, about 5 to 7 minutes. Remove from pan. Shred turkey and set aside in medium bowl. Reserve 1⁄2 cup of the broth.
- In same skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; cook and stir until tender, about 5 minutes. Sprinkle with flour and pepper; cook and stir until bubbly.
- Add reserved 1⁄2 cup of the chicken broth; cook, stirring frequently, until mixture thickens. Add chilies, tomatoes, tomato paste, and chili powder; simmer for 10 minutes. Add 1⁄2 cup of this sauce to the shredded turkey; stir in Pepper Jack cheese and half of the Cotija cheese.
- Preheat oven to 350°F.
- Dip tortillas into hot sauce, then place a few spoonfuls of the turkey mixture on each tortilla and roll up. Place, seam-side down, in 13-by-9-inch glass baking dish, and cover with remaining tomato sauce. Sprinkle with remaining Cotija cheese.
- Bake for 20 to 25 minutes or until sauce begins to bubble. Top with cilantro and serve immediately.