Turkey Enchiladas Recipe
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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 24- ounce container diced tomatoes
- 1 cup chicken stock
- 4 garlic cloves
- 11/2 cups cilantro
- 1 in chipotle pepperadobe sauce seeds removed
- 1 lime juiced
- 6 tortillas
- 4 cups cheddar cheese
- 4 cups shredded turkey
- 1 onion diced
Ingredients
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Instructions
- Preheat the oven to 350º F.
- In medium saucepan, simmer the tomatoes, chicken stock, and garlic cloves until slightly thickened, about 20 minutes.
- Transfer the tomato mixture to a blender and puree, then add 1 cup of cilantro, chipotle, and lime juice. Transfer 1 cup of enchilada sauce to a large bowl and set the rest aside.
- Between damp papers towels, microwave the tortillas for about 30 seconds, until warmed.
- Dip each tortilla in the bowl with the enchilada sauce.
- Divide the turkey and onions among the tortillas and fill one tortilla with turkey and onions, ¼ cup cheddar cheese, and a tablespoon of the reserved enchilada sauce. Then roll up and place in a baking dish large enough to hold all 6 enchiladas in a single layer. Repeat with each of the remaining tortillas.
- Top the enchiladas with the remaining sauce and then the remaining cheese. Bake 20 minutes, or until cheese is bubbly and enchiladas are heated through.
- Garnish with the remaining ½ cup of cilantro and serve.
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