This recipe for Turkey Enchiladas with Homemade Chili Gravy so flavorful. Seasoned lean ground turkey nestled into a corn tortilla – but it’s the gravy that makes them great!
114-ounce can diced tomatoes, with their juice, chopped fine
2 ½cupsreduced-salt beef broth
2 - 3tablespoonschili powder
1 ½teaspoonsdried oreganocrushed between your fingers
1 ½teaspoonsground cumin
½teaspoononion powder
½teaspoongarlic powder
½teaspoonchipotle chili powder
Salt and pepperto taste
For the Turkey Filling
1tablespoonneutral oil
1cupfinely chopped onionabout ½ large
3clovesgarlic mincedabout 1 ½ teaspoons
1poundlean ground turkey7% fat
1tablespoonchili powder
1teaspoondried oreganocrushed between your fingers
1teaspoonground cumin
Salt and pepperto taste
½cupreduced-salt beef broth
¼ - ⅓cupchopped fresh cilantro
For the Rest
8corn tortillas
2ouncesshredded cheddar cheese2%
2ouncesshredded jack cheese2%
1-ounceCotia cheeseoptional
1small can sliced black olivescoarsely chopped, optional
Instructions
Prepare the Chili Gravy: Heat the oil over low heat in a small sauté pan, add the onions and sauté until softened, sprinkle the flour over the top and stir into the onions, cook about 3 minutes; add the tomatoes with their juice and stir them in, then add the beef stock, stir well. Add the spices, chili powder, oregano, cumin, onion powder, garlic powder, and chipotle chili powder, along with a good pinch of salt. Cook over low heat for about 15 minutes to allow the flavor to meld - adding a bit more beef stock if it seems to be getting to thick. Taste and adjust for flavors adding more spices or salt as needed. Set aside.
Prepare the Turkey Filling: Heat the oil over medium-low heat in a large skillet, add the onions and sauté for about 3 minutes, or until soft. Add the garlic and turkey to the pan and cook, stirring often to break up the meat, until the meat is cooked, do not brown. Add the chili powder, oregano, and cumin to the pan and stir well to combine. Add the beef stock and simmer, for about 10 minutes, or until the meat is well-flavored and the beef stock is gone. Stir in the cilantro and salt.Taste and adjust for seasonings. Set aside.
Heat the oven to 325°F. Lightly brush the tortillas with oil, or use a cooking spray and spray both sides. Place in a single layer on a cooking sheet and place in the oven for about 3 minutes or until soft and pliable. Remove from the oven and stack the tortillas. Mix the cheddar and jack cheeses together.
Increase the oven temperature to 375°F. Place a small amount of the chili gravy to cover the bottom of a casserole dish just large enough to hold your enchiladas. Place 2 heaping tablespoons of the turkey mixture in the middle of a tortilla, add a small amount of the chopped olive, if using, and a good pinch of cheese. Take one end of the tortilla and fold it over the meat/cheese mixture, pull back slightly to encase the meat and cheese, then roll the tortilla and place, seam side down, into the prepared pan. Continue until all the tortillas have been filled. Spoon the rest of the chili gravy over the top, then sprinkle with the cheddar and jack cheese along with the cotia cheese, if using. Spray a piece of aluminum foil with cooking spray then seal the top of the enchilada pan, place in the oven for 20 minutes, remove the foil and cook for 10 - 15 minutes more, or until the cheese is melty and the sauce is bubbling. Wait 5 minutes, then serve on warmed plates.