Ground turkey enchiladas casserole: 100% comfort food without the fuss or heft! Surprisingly easy to make and is perfect for a crowd, family dinners, or leftovers!
2tablespoonsflourall-purpose, whole wheat, gluten-free, etc.
3tablespoonschili powderor more/less, to your preference
1teaspoondried cumin
½teaspoonsalt
¾teaspoononion powder
1teaspoongarlic powder
¼teaspoondried oreganopreferably Mexican oregano
3tablespoonstomato paste
2 ¼cupslow-sodium chicken broth or vegetable broth
Turkey enchiladas:
1tablespoonolive oil
½medium onionminced
1lbground turkeypreferably 93% lean
8, 10-inchflour tortillaswhite or whole wheat
3 ½cupsshredded Mexican cheese blend
Enchilada Toppings:
sour creamcilantro, green onions, avocado, or sliced black olives (optional)
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 8 x 13-inch baking dish with non-stick cooking spray.
In a small bowl, whisk the flour, chili powder, cumin, salt, onion powder, garlic powder, and oregano together until combined.
Heat the first 2 tablespoons of olive oil over medium heat in a large non-stick skillet until simmering. Whisk the flour and spice mixture into the hot skillet and cook for 1 minute, whisking constantly, or until the mixture is fragrant.
Whisk the tomato paste into the spice mixture and continue cooking over medium heat for 1 minute, whisking frequently.
Whisk the broth into the tomato and spice mixture. Increase the heat to medium-high and cook the sauce, whisking frequently, until the clumps of tomato sauce are dissolved and the sauce comes to a boil. Cook for 2-4 minutes, whisking occasionally, or until the sauce has thickened. Remove the pan from the heat, pour the sauce in a heat-safe bowl, and thoroughly wipe out the pan.
In the clean skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add the onions and cook, stirring frequently, for 4-6 minutes, or until translucent.
Add the turkey to the onions and cook for 4-6 minutes, crumbling as you cook, or until the turkey is cooked through and no longer pink.
Stir ½ cup of the enchilada sauce into the turkey mixture. Remove the turkey from the heat.
Roll up 3 tablespoons of shredded cheese and a scant ½ cup ground turkey mixture in each of the 8 tortillas. Place the rolled tortillas, seam side down, in the baking dish.
Spread the remaining enchilada sauce over the rolled tortillas. Sprinkle the enchiladas with the remaining cheese.
Bake the enchiladas uncovered for 22-24 minutes, or until the cheese is melted and the enchilada sauce is bubbling. Serve hot with cilantro, green onions, and/or sliced black olives.
Notes
1. Leftover enchiladas keep covered in an airtight container in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 3 months.2. The red enchilada sauce can be made up to 2 days ahead of time and stored covered in the refrigerator until assembling the casserole. The sauce can also be frozen in a freezer-safe container for up to 3 months. 3. To make the enchilada casserole ahead of time: assemble the enchiladas (without the sauce) in the baking dish prepared with non-stick cooking spray. Cover the pan with aluminum foil or plastic wrap and refrigerate. Refrigerate the enchilada sauce separately. Before baking, pour the enchilada sauce over the enchiladas and sprinkle with the remaining cheese. Bake according to the recipe directions.