Whether it's tacos, burrito bowls or huevos rancheros, Mexican food is a staple in our house! My husband loves enchiladas, in particular, which I love because he does all the work in cooking them. The only item we were missing this time around was the enchilada sauce. After a quick google search, I learned enchilada sauce is composed of only a few items: tomato paste, chicken or vegetable broth and seasonings. Luckily, I had tomato paste in the pantry... the rest of the homemade enchilada sauce was me pretty much winging it, which was, I must say, a huge success!
These homemade enchiladas are the BEST I've ever had (let alone helped to make) and it's because of the real food ingredients that were used. Set aside 30 minutes for this recipe and you've got dinner for the week!
(Makes about 8 enchiladas)
1 pound lean ground turkey, cooked (feel free to add seasonings such as paprika, garlic powder, salt and pepper to the turkey for flavor)
About 3 cups of cheese - depending on how cheesy you want these, you may want to go up to 6 cups
2 cups of homemade enchilada sauce (see recipe below - ingredients for sauce include 10 oz tomato paste, 2 cups chicken/vegetable broth, garlic powder, chili powder, oregano and cumin)
1 package of "Truly Handmade Tortillas" from Trader Joe's
Preheat oven to 375 degrees and grease two 8X8 cooking dishes with olive oil or Pam cooking spray.
Set up an assembly line with the cheese in one bowl, the homemade enchilada sauce in one bowl and cooked turkey in one bowl.
Heat the tortillas, one at a time, in a pan over medium high heat until each side is slightly cooked or warmed and then dip the tortilla in the enchilada sauce.
Add 1-2 spoonfuls of cheese and turkey to the tortilla covered in sauce, roll the tortilla up and place in greased cooking dish.
Repeat for all 8 tortillas then pour the rest of the enchilada sauce over the enchiladas and lastly, top with cheese.
Cook for about 20 minutes or until the cheese melts to desired consistency. Top with guacamole or salsa if desired and enjoy!
***Freeze one of the enchilada dishes before cooking in the oven to use as a meal for another day or week***
Homemade Enchilada Sauce
(Makes about 2 cups of sauce)
2 tbsp. grape seed or vegetable oil
1 tbsp. flour
10 ounces of tomato paste
2 cups of chicken or vegetable broth
1/4 cup of chili powder
1 tbsp. garlic powder
1 tsp. dried oregano
1 tsp. cumin
Heat the oil in a pot over medium heat, add flour and stir thoroughly with wooden spoon.
Add chili powder, stir thoroughly and then add broth, tomato paste, garlic, oregano and cumin.
Mix well, bring to a boil, then turn heat to low and continue simmering for about 15 minutes.
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