I have wanted to try making enchiladas for a while. We tend to really enjoy Mexican or TexMex food, so I thought they would be right up our alley. They didn't disappoint! They were awesome!
My concern in reading a number of recipes and reviews of recipes was that they would turn out too saucy/soupy and that the tortillas would be soggy and gross. I read through a number of recipes and ended up making our own version. I have no idea how authentic they are, but we will certainly be making them again sometime!
I wanted to write down the recipe so we don't forget anything, and so that if there is anyone out there who would like to try our version, they can do so.
1 lb lean ground turkey
1 onion, diced
1 red pepper, diced
1 can of black beans, drained and rinsed
1 cup frozen corn
1 tbsp chili powder (the stuff we have isn't very spicy, so we used quite a bit)
2 tbsp cumin, divided
3 cloves of garlic
8 flour tortillas (small to medium size)
1 can of tomato sauce
1/2 tsp chipotle powder
1 can diced green chilies (we used Old El Paso ones, and I don't know that they added much in the way of flavor or spice, so we might forego them next time)
1/2 tsp garlic powder
1 tsp salt (I bought the tomato sauce without salt, and it needed some)
1-2 cups of shredded cheddar cheese
Preheat the oven to 400F. Fry the ground turkey, onion, red pepper and garlic until turkey is cooked. Add chili powder and 1 tbsp of cumin to the meat mixture. Add in the black beans and corn and cook until corn is thawed. Meanwhile, add tomato sauce, cumin, chipotle powder, garlic powder and green chilies (if you are using them) to a small sauce pan and heat until simmering to slight reduce the sauce. When the sauce is heated through and slightly reduced add half a cup to the meat mixture. Shred the cheese.
Spray a 9X13 inch pan with non stick spray. Microwave the tortillas on a plate for 20-30 seconds to warm them up and make them pliable. Put 1/4 to 1/3 of a cup of meat mixture on a each tortilla and roll it up and place it seam side down in the pan. Repeat for as many tortillas will fit in your pan. Lightly spray the top of the tortillas with nonstick spray and place in the oven for about 7 minutes until the tortillas start to brown slightly. Take the pan out and pour the remaining sauce over top of the tortillas and top with shredded cheese. Put the pan back in the oven for twenty minutes until the cheese starts to brown. Take out and let stand for 5-10 minutes before serving.