Turkey Enchiladas

Here comes the sun! And with the sun comes the Mexican fiesta! … Or my own version of it anyways. I don’t know what it is, but for some reason I have been craving Mexican food ALL the time. We went out for Mexican food last night not thinking (or was I?) that enchiladas were on the menu for tonight as well. I have been hearing all kinds of good things about this little place called Hernandez, and it definitely owned up to all the hype. It’s a little stand in line and place your order, find your seat, and wait for your order to be called kind of deal, and it was perfect. It was amazing food and I will for sure be going back again. Maybe tomorrow? Okay not quite that soon.

And tonight’s dinner was just as great. Not to mention made from scratch in my own kitchen. But I’m not bragging. The only thing I caution against (besides over eating because its easy to do), is that I seriously dirtied pretty much every dish we own putting together this recipe. And I usually pride myself on minimizing mess and using as few cooking utensils as possible. So if your not a fan of doing dishes and can’t get someone to do them for you, be warned. 100% worth it though.

Turkey Enchiladas
Adapted from Guilty Kitchen

Turkey Mixture
1 tbsp of canola oil
1 clove of garlic, minced
1/2 an onion, diced
1 package of ground turkey
1/2 tsp of cumin
1 tsp of seasoning salt
1 tsp of chili powder (more if you want more of a kick)
1 398 ml can of diced tomatoes

Black Bean Mixture
1 19oz can of black beans, rinsed and drained
1 tsp of cumin
salt and pepper to taste

Enchilada Sauce
1 tbsp of canola oil
2 cloves of garlic, minced
1/2 an onion, diced
1 tsp of chili powder
1/2 tsp of oregano
1 tsp of cumin
salt and pepper to taste
1 398 ml can of tomato sauce (I used one with spices in it)
4 large tortillas
1 1/2 cups of grated cheese

For the Turkey Mixture: Heat oil in a large sauce pan. Add onion and garlic and cook for about 3 minutes until translucent. Add Turkey and brown for a few minutes. Add spices and cook until turkey is cooked through. Add the diced tomatoes and bring to a simmer. Let simmer until most of the liquid is gone, about 20 minutes.

While the turkey mixture is cooking, mash the black beans. Add the cumin, salt, and pepper. Transfer to a sauce pan and heat for about 5 minutes, adding 1/2 a cup of water as it heats. Set aside.

When the beans are done, start the enchilada sauce: Heat oil in a sauce pan. Add the onion and garlic and cook about 3 minutes until translucent. Stir in all the spices. Add the tomato sauce and bring to a simmer. Simmer about 10 minutes.

Preheat over to 375 degrees. Grease a 8 or 9 inch square baking dish. To make the enchiladas, spread the black beans in the middle of each tortilla. Top with the turkey mixture. Roll the tortillas so the ends are enclosed. Place each tortilla in a row in the baking dish. Cover with the enchilada sauce and finally top with the grated cheese. Put into the oven for about 15 minutes.

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