First, I apologize for being MIA for so long. If you weren’t aware, I had a baby on May 3rd. Connor Edward made his entrance into the world a few weeks early, but is now doing fantastic. My (almost) three-month-old had taken up a lot of my time, but he sure is cute 🙂
However, he hasn’t completely stopped me from cooking. Just getting super behind on blog posts (which I think I was already behind on when I had him. Sigh.). So I’m going to mix it up by posting recipes of recently made meals as well as those from awhile back. Hopefully I can catch up eventually.
Scott had to get some tooth work done yesterday, so he wanted something soft to eat. Thankfully, I had this recipe all ready to go. This recipe was fantastic for so many reasons. I love the homemade sauce – it’s so much better than canned enchilada sauce. On top of that it was super easy to make everything and I had the majority of items in my pantry! I used ground turkey as that’s what I had on hand, but ground beef would be delicious as well. Do yourself a favor and make this sometime soon.
Garlic and turkey enchiladas – adapted from Taste of Home
Total time: 1 hour 15 minutes
- 1 pound ground turkey
- 1 small yellow onion, diced
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 3 tablespoons chili powder, divided
- 1 1/2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 2 1/2 teaspoons ground cumin, divided
- 2 1/4 teaspoon sage, divided
- 14 1/2 ounces stewed tomatoes, cut up
- 1/3 cup unsalted butter
- 6 cloves garlic, minced
- 14 1/2 ounces beef broth
- 16 ounces tomato sauce
- 8 flour tortillas
- 2 cups cheddar cheese, shredded
- Sour cream and guacamole, for serving
In a large skillet, brown the ground turkey and yellow onion until there is no more pink in the meat and the onion is softened. Drain. Stir in 2 tablespoons all-purpose flour, 1 tablespoon chili powder, 1 teaspoon salt, garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon sage and the stewed tomatoes. Bring mixture to a boil, then simmer, covered, for 15 minutes.
Meanwhile, preheat oven to 350 degrees. In a large saucepan, melt butter over medium heat. Stir in garlic and cook for one minute or until tender. Stir in remaining 1/2 cup all-purpose flour and mix well with the butter until combined. Slowly whisk in the beef broth. Bring to a boil and stir until mixture has thickened. Stir in 2 tablespoons chili powder, 1/2 teaspoon salt, 2 teaspoons ground cumin, 2 teaspoons sage and the tomato sauce.
Grease a 9×13 inch glass baking pan. Pour 1 1/2 cups of the sauce on the bottom of the pan. Place about 1/4 cup beef mixture in the center of each tortilla, top with a tablespoon of cheese, roll up and place seam side down on the sauce in the baking dish. Repeat with remaining tortillas. Top tortillas with remaining sauce and cheddar cheese.
Bake, covered, for 30 minutes. Remove tinfoil and continue baking for 10 minutes, or until cheese has melted. Serve with sour cream and guacamole, if desired.