Turkey Enchiladas with Chipotle Sour Cream
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These cheesy, comforting enchiladas get a wonderful smoky, spicy kick from a chipotle sour cream sauce. Feel free to substitute chicken for the turkey.
Recipe Type: Entree
Yield: 4 to 6 servings
For the Enchiladas:
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon dried coriander
  • ½ teaspoon chili powder
  • 1 dried ancho chili
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can black beans
  • 1 pound boneless, skinless turkey breast, cut into thick slices
  • 8 12-inch soft tortillas
  • 1½ cups shredded jack or cheddar cheese, divided
For the Chipotle Sour Cream Sauce:
  • 2 tablespoon butter
  • ½ cup diced onion
  • 1 teaspoon chipotle powder
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • ½ cup chicken broth
  • 1 cup sour cream, room temperature
For the Enchiladas:
  1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until softened.
  2. Add the paprika, cumin, coriander, chili powder, and dried ancho chili and allow to cook, stirring, for two minutes.
  3. Add the crushed tomatoes and black beans and bring to a simmer. Add the turkey and allow to simmer until cooked through.
  4. Meanwhile, wrap the tortillas in aluminum foil and lightly heat in the oven until soft.
  5. When the turkey is cooked remove it from the sauce and shred it with two forks.
  6. Allow sauce to continue simmering to thicken.
  7. Spoon some of the chicken mixture down the middle of a tortilla. Top with a spoonful of sauce and some cheese.
  8. Roll and place in a large baking pan, seam-side down.
  9. Continue with the remaining chicken, sauce, cheese, and tortillas. The enchiladas should be snug in the pan.
  10. Top with the remaining sauce and cheese. Put in the oven and bake until the cheese is fully melted.
For the Chipotle Sour Cream Sauce:
  1. Melt the butter over medium heat.
  2. When it begins to foam add the onion and chipotle powder. Cook until the onion is very tender, 5 to 7 minutes.
  3. Add the garlic and stir to coat.
  4. Add the flour and cook and stir. Add the chicken broth and whisk until the mixture is smooth.
  5. Lower the heat and thoroughly mix in the sour cream.
  6. Thin with additional broth or water as necessary to get the desired consistency. Serve over the enchiladas.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/turkey-enchiladas-recipewith-chipotle-sour-cream/