Now these bad boys didn’t come out as perfect as I would have liked. (The perfectionist in me) However, they did taste mighty good! This dinner is surprisingly quick.

Preheat 375 degrees F. I started with 1 lb of ground turkey and a few tablespoons of olive oil. Begin cooking the turkey over medium heat.

Chop the onion and bell peppers. Once the turkey is almost cooked, add in the onions and peppers. Cook for about 3-4 minutes. Add in chili powder, cumin, minced garlic, salt, and pepper.

In small sauce pan, begin to make the sauce. Add two cans of tomato sauce and chicken stock. Create a paste using masa and water. Once thin and without clumps, add to the pan. Stir throughly to avoid clumping. Mix in chili powder, chili de arbol, cumin, minced garlic, and onion powder. Simmer for 5 minutes. Season with salt and pepper to taste.

Spread some sauce on the bottom of a 9×13 pan. Begin to roll the enchiladas one at a time. Fill each corn (or flour) tortilla with meat and roll. Place side by side in the pan. Be sure to squeeze them close together. Completely cover with enchilada sauce. Sprinkle with cheese of your choice.

Bake for 10-15 minutes or until cheese is completely melted. Serve with your favorite toppings. I chose avocado, cilantro, and lime.

 

Ingredients

1 lb ground turkey

2 tbsp olive oil

1/2 chopped yellow onion

1/2 bell pepper

1 tbsp minced garlic

2 tsp chili powder

2 tsp cumin

4-6 0z shredded cheese

1 package (12-14 tortillas) corn tortillas

Sauce

2- 15 oz cans tomato sauce

2 tsp chili powder

1 tsp cumin

1 tsp onion powder

2 tbsp masa

1 cup chicken stock

1 pinch chili de arbol (small pinch for less heat)