SERVES 4
TOTAL TIME: 45 minutes
You can substitute either 90 percent lean ground beef or ground pork for the turkey.
|
1 |
onion, chopped fine |
|
1 |
tablespoon vegetable oil |
|
2 |
garlic cloves, minced |
|
1 |
pound ground turkey |
|
12 |
ounces Monterey Jack cheese, shredded (3 cups) |
|
2 |
(10-ounce) cans red enchilada sauce |
|
¼ |
cup jarred jalapeños, drained and chopped |
|
½ |
cup minced fresh cilantro |
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Salt and pepper |
|
|
10 |
(6-inch) corn tortillas |
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Vegetable oil spray |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine onion and oil in 12-inch skillet over medium-high heat and cook until onion is softened and lightly browned, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in turkey and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in 2 cups cheese, ½ cup enchilada sauce, jalapeños, and cilantro. Season with salt and pepper to taste.
2. Meanwhile, stack tortillas on plate, wrap with plastic wrap, and microwave until pliable, about 1 minute. Grease 13 by 9-inch baking dish.
3. Top each tortilla with ¼ cup turkey mixture and roll up tightly. Place seam side down in prepared baking dish and spray lightly with oil spray. Top with 1 cup enchilada sauce and remaining 1 cup cheese.
4. Cover with aluminum foil and bake 10 minutes. Remove foil and continue to bake until cheese is completely melted, about 5 minutes. Let cool slightly and serve, passing remaining enchilada sauce (heated) separately.