Turkey Enchiladas



  • 1 24-ounce container diced tomatoes
  • 1 cup chicken stock
  • 4 garlic cloves
  • 11/2 cups cilantro
  • 1 chipotle pepper in adobe sauce, seeds removed
  • 1 lime, juiced
  • 6 tortillas
  • 4 cups cheddar cheese
  • 4 cups shredded turkey
  • 1 onion, diced


  1. Preheat the oven to 350º F.
  2. In medium saucepan, simmer the tomatoes, chicken stock, and garlic cloves until slightly thickened, about 20 minutes.
  3. 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.
  4. Between damp papers towels, microwave the tortillas for about 30 seconds, until warmed.
  5. Dip each tortilla in the bowl with the enchilada sauce.
  6. 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.
  7. 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.
  8. Garnish with the remaining ½ cup of cilantro and serve.