Ingredients
The following ingredients have 8 Servings
- 1 to 1 1/2 lb ground turkey
- 1 small onion (about 1 1/2 cups chopped)
- 1 teaspoon coriander
- 1 teaspoon chili powder (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 7 oz can green chiles
- 1 red pepper (chopped)
- 1 bunch cilantro (divided)
- 1-28 to 30 oz can red or green chili enchilada sauce
- 1 cup low fat sour cream (optional)
- 8 flour tortillas (or 10 corn tortillas (yellow or white))
- 1 1/2 lb cheese (grated, Monterey Jack or Cheddar, reserve about 2 cups for topping the enchiladas)
Instruction
- Spray a 9x13 pan with cooking oil and set aside. Pre heat the oven to 350 with the rack in the center of the oven.
- In a skillet over medium heat, cook turkey and chopped onion. Season the ground turkey and onion with coriander, chili powder, cumin , garlic salt and pepper. Cook for about 5 minutes or until onion is softened and turkey is no longer pink. Break up meat a bit while cooking.
- Add the green chiles and chopped red pepper. Continue to cook for an additional 1-2 minutes.
- Remove from heat.
- Add about 1 cup chopped cilantro, reserve the remaining cilantro for garnish after enchiladas are cooked or use in another recipe.
- Pour about 1 cup of the sauce into the bottom of the prepared pan.
- Mix 1 cup of low fat sour cream into the remaining enchilada sauce. You may also use the sauce without adding sour cream.
- Fill the enchiladas with the ground turkey mixture, top with cheese and roll up. Place in the pan, seam side down.
- Continue filing the tortillas until all of the filling is used. You may spread any leftover filing over the top of the enchiladas.
- Pour the remaining sauce over the enchiladas in pan and top with cheese.
- Bake uncovered for 30-35 minutes. Cheese should be melted and sauce bubbly.
- Let sit for 5-10 minutes before serving.
