We've been on an enchilada kick lately and the spicier the better. Is spicier even a word?!? It sounds good...
A few weeks back (well actually a month ago) we had some friends over and whipped up some turkey enchiladas that had quite the kick! We loved them so much we made them again this week and I thought I would pass on the recipe to you. Be prepared with a tall glass of water though!! This is a recipe that Dan brought together from two or three different recipes and we're still tweaking it but they are so great just as they are, if I say so myself!!
Here ya go:
- 1 3/4 lb ground turkey
- 1 cup beef broth (bouillon)
- 2 tbsp. red wine vinegar
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce
- 2 tbsp all-purpose flour
- 2 cups sour cream
- 1/2 cup cilantro, minced
- 3 cups Monterrey Jack cheese, shredded
- 20 flour tortillas
- 16 oz. enchilada sauce (red)
- green onion for garnish
- sour cream for serving
- Brown the turkey in large skillet, drain. Pour in beef broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer for 20 mins and then let cool to room temperature.
- In a large sauce pan, saute the onion and garlic until just soft but not browned. Mix in flour and chipotles. Stir constantly for 2 minutes to cook the flour taste out. Add the turkey and toss to coat. Remove from heat and stir in sour cream, cilantro, and 2 cups of the cheese. Set aside and cool.
- Preheat oven to 375 degrees. Heat tortillas in the microwave or on the stovetop until they are pliable. Spread about 4-6 tbsp. of beef mixture down the center of the tortilla, roll up, and place seam side down in a greased baking dish. Repeat for each tortilla. Continue until you are out of filling. Cover the enchiladas with the enchilada sauce and sprinkle with remaining cup of cheese.
- Bake in the oven for 30 mins or until cheese is melted and bubbling. Garnish with sliced green onions and serve with sour cream.
*Serves 20 enchiladas