enchiladas with red chard and turkey

April 20, 2015 § 47 Comments

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It’s unbelievable how often we have enchiladas for dinner.  I’m at the point where start to oven only takes 30 minutes and then after 30 minutes of baking, dinner is on the table.  Most likely the efficient process of putting these together is the reason we have them so often.  No, it has to be because this is a succulent supper and it is sure to satisfy your soul.

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When preparing enchiladas it is very helpful to have all your ingredients ready to go.  Prep work is a must.

There are so many ways to fill an enchilada and we switch around the ingredients quite often.  Although these may not be what you would find in Mexico, they are certainly tasty and you’ll love to find them on your dinner table, especially with homemade enchilada sauce.  Once you make your own enchilada sauce you’ll never buy it in a can ever again.  The recipe below is a mild version and you may spice it up with cayenne, chili’s or add jalapeños in chipotle sauce.

I n g r e d i e n t s

  • 1 pound ground turkey, chicken or beef
  • 2 tablespoons coconut or olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, pressed
  • 1 tablespoon chili powder, or more to your liking
  • 1 tablespoon cumin powder
  • 1 teaspoon oregano
  • sea salt to taste
  • 1 bunch red chard, cleaned and diced
  • 3 cups shredded cheese, your choice
  • 1 cup black or green olives, sliced
  • 5 or 6 scallions, sliced
  • 6 – 8 good quality tortillas, corn or flour
  • homemade enchilada sauce or 28 ounce can if you are pressed for time

Prepare homemade enchilada sauce first and set aside.

h o m e m a d e    e n c h i l a d a    s a u c e

  • 3 tablespoons olive oil
  • 1/3 cup onion finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 teaspoons cumin
  • 3 tablespoons chili powder
  • 1/2 teaspoon oregano (dried or fresh)
  • 1 tablespoon flour
  • 1 cup crushed tomatoes
  • 1 tablespoon honey
  • 2 cups vegetable stock

Sauté onion until soft. Add garlic and spices and cook 2 minutes then stir in the flour and and cook an additional 2-3 minutes. Add the vegetable stock and whisk until smooth. Add tomatoes and honey and cook 15-20 minutes. You may use your sauce chunky or smooth.  If you would like it smooth either use a hand blender and whizz or transfer ingredients to a blender and blend until smooth.

e n c h i l a d a s

Preheat oven 350°F.  Heat your choice of oil in a skillet over medium high heat.  Add the onions and cook until soft.  Add garlic and spices and cook for one or two minutes.  Add ground turkey, chicken or beef and continue cooking until browned.  Taste and season with sea salt to your liking.  Turn off the heat.

Warm tortillas are easier to work with, they become pliable and will not break when you roll them. Either warm the tortillas individually in a hot skillet and place them in a folded kitchen towel or stack them in foil and place them a 350°F oven for 8-10 minutes.

Rolling your enchiladas. Using one tortilla at a time, layer two large tablespoons of choice meat, sprinkle cheese, olives, and scallions on top and roll.  Place the rolled enchilada, folded side down onto a large baking dish.  Continue the process until you have 6-8 enchiladas packed in tight.  Pour enchilada sauce over the top drenching them all.  Top with the left over olives, scallions and a sprinkling of cheese.  Cover with foil, bake 30 minutes in a 350° oven.

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