The People's Reciplex

Chicken/Turkey Enchiladas

Sauce Ingredients:

2-3  cans prepared enchilada sauce OR

  • 3 Tbsp plus 1/2 cup oil, divided
  • 1 Tbsp flour
  • 1/4 cup chili powder
  • 16 oz chicken stock
  • 10 oz tomato puree
  • 1 tsp dried oregano
  • 1/2 tsp gound cumin
  • salt

Filling/other ingredients:

  • 3 cups grated cheddar cheese
  • 2 cups cooked and shredded chicken (I just boil a couple chicken breasts and pull the meat apart with a fork/knife —  you can also used cooked ground chicken, turkey, or beef)
  • 1 onion, chopped
  • 10 corn tortillas
  • 1 c sour cream or Greek yogurt, for garnish
  • 1/2 cup fresh cilantro or chopped scallions, for garnish

Preheat oven to 350 degrees.

Easy out: use 2-3 cans prepared sauce, which is still really, really good, instead of homemade sauce.I use 3 cans, but I like them really saucy!
In saucepan, heat 3 Tbsp oil, add flour, and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano, and cumin, and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken, and onion for filling. Heat remaining 1/2 C of oil in a skillet until hot. Using tongs, dip in tortillas, one at a time, to soften, and drain on paper towels. Next, dip each tortilla in sauce. On a plate, fill with a generous spoonful of filling and roll up. Place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Lower fat version: use cooking spray instead of oil in the skillet, and heat to soften the tortillas.

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This entry was posted on Wednesday, September 28th, 2011 at 3:31 pm and is filed under entrees.


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