Ingredients
- Ingredients
- Salsa:
- ½ lb. tomatillos, chopped
- 1 onion, chopped
- 1 clove garlic, peeled and halved
- 1 jalapeño pepper, seeded and quartered
- 2 Tbsp. chopped fresh cilantro
- Pepper to taste
- Enchiladas:
- ½ lb. ground turkey
- ¼ tsp. pepper
- 2 tsp. canola oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 2 tsp. oregano
- ¼ tsp. cinnamon
- 1 (15 oz.) can pinto beans, drained and rinsed
- ⅔ cup reduced-sodium chicken broth
- ½ lb. tomatillos, chopped
- ¼ cup fresh cilantro, chopped
- 8 corn tortillas
- ½ cup grated sharp cheddar cheese
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 450ºF.
- Pulse salsa ingredients together a few times in a food processor. Refrigerate until ready to use.
- Season turkey with pepper and brown in a large skillet over medium heat (8-10 minutes). Drain off grease and remove turkey from the skillet.
- Heat oil in skillet over medium-high heat. Cook onion and pepper, stirring occasionally, until softened (5-8 minutes).
- Add garlic, jalapeños, cumin, chili powder, oregano, and cinnamon and cook until fragrant (1-2 minutes). Mash beans coarsely and add to the pan with broth, tomatillos, and cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened (4-5 minutes). Stir in cilantro.
- Coat an 8″x11″ baking dish with cooking spray. Divide turkey filling between tortillas, rolling each and placing seam-side down in the prepared baking dish. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through (15-20 minutes). Serve hot.