Enchilada sauce:
Ingredients: 2 tbsp vegetable oil 4 tbsp flour 4 tbsp chili powder (Gebhardt brand or McCormick) 1 tbsp ground cumin 1 tbsp chicken powdered bouillon 1 tsp garlic powder 1 tsp onion powder 1/2 tsp oregano 3/4 tsp salt 2 cups water Instructions: 1) In a saute pan, add the vegetable oil and flour. Cook over medium heat for 3-4 minutes. You are making a blonde roux. Once the flour is cooked, add the chili powder, cumin, onion powder, garlic powder and oregano. Cook for one minute. 2) Gradually add water while whisking constantly to remove lumps. Bring to a boil. Once the sauce starts to thicken remove from heat and set aside until ready to use. Turkey and black bean filling : Ingredients: 1 onion, diced 16 oz ground turkey 1 tsp chili powder 1 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp chicken powdered bouillon 1 tsp oregano 6 cherry tomatoes, halved 7 oz black beans 2 oz of enchilada sauce (from above) 2 oz water cheddar cheese Corn tortillas salt to taste vegetable oil Instructions: 1) Heat oil over medium heat in a saute pan. Add the onions cook until browned. 2) Add in the ground turkey and cook until no longer pink. Add the chili powder, cumin, garlic powder, onion powder, bouillon, oregano, cherry tomatoes, black beans and salt. Continue cooking until browned. 3) Add the enchilada sauce and water to deglaze the pan. Bring to a boil and then lower to a simmer. Cook until the filling has thickened. To Make the Enchiladas: 1)) Preheat oven to 350F. Grease a 9x13 glass casserole dish. Add just enough enchilada sauce to coat the bottom. 2)Assemble the enchiladas by placing a 1/2 cup of turkey black bean mixture and some cheddar cheese on your corn tortilla. Roll tightly and place in the casserole dish, seam side down. Cover with remaining sauce and more cheddar cheese. Cover with foil. 3)Bake for 20 minutes covered, remove the foil and bake an additional 5 minutes. Turn the oven to broil and broil for 5 more minutes or until cheese has started to bubble and slightly brown. (The broil time will vary depending how close your rack is to the top) Notes: 1) If sauce becomes too thick, just add more water! 2) These can be made with just cheese, or chicken or beef. 3) If you are feeling lazy and do not want to roll individual enchiladas, just layer the tortillas, sauce and filling. Turns into enchilada casserole, but baking times will vary. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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