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Turkey Enchiladas with Homemade Chili Gravy with a salad.

Turkey Enchiladas with Homemade Chili Gravy

LindySez
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!
4 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Poultry
Cuisine Tex-Mex
Servings 4 servings
Calories 481 kcal

Ingredients
  

  • For the Homemade Chili Gravy
  • 2 tablespoons neutral oil such as grapeseed
  • ½ cup finely chopped onion
  • 3 tablespoons flour
  • 1 14-ounce can diced tomatoes, with their juice, chopped fine
  • 2 ½ cups reduced-salt beef broth
  • 2 - 3 tablespoons chili powder
  • 1 ½ teaspoons dried oregano crushed between your fingers
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chipotle chili powder
  • Salt and pepper to taste
  • For the Turkey Filling
  • 1 tablespoon neutral oil
  • 1 cup finely chopped onion about ½ large
  • 3 cloves garlic minced about 1 ½ teaspoons
  • 1 pound lean ground turkey 7% fat
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano crushed between your fingers
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • ½ cup reduced-salt beef broth
  • ¼ - ⅓ cup chopped fresh cilantro
  • For the Rest
  • 8 corn tortillas
  • 2 ounces shredded cheddar cheese 2%
  • 2 ounces shredded jack cheese 2%
  • 1- ounce Cotia cheese optional
  • 1 small can sliced black olives coarsely 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.

Nutrition

Serving: 1 servingSodium: 745mgFiber: 5gCholesterol: 78mgCalories: 481kcalTrans Fat: 1gPolyunsaturated Fat: 12gSaturated Fat: 3gFat: 17gProtein: 49gCarbohydrates: 41g
Keyword casserole, enchilada using ground turkey, homemade enchilada sauce
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