I’ve never tried making enchiladas before – they are labor intensive which I don’t like and my husband has never really been a fan. But it is easily made gluten free so I figured I would give it a shot for my daughter’s sake. So glad I did. Yummy yum yum! The below makes seven servings, two enchiladas each. My Fitness Pal calculates this at 662 per serving.
1.3 lbs turkey
3oz pitted slices black olives
1 large onion diced, separated in two halves
1 minced clove garlic
2 tablespoons olive oil
3 tbs chili powder
1 14oz can Italian peeled tomatoes, finely chopped with their juice
1 16oz can tomato paste
1/2 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp sugar
2 cups grated mozzarella
2 cups grated cheddar
3 oz pitted black olives, sliced
12 corn tortillas
Preheat the oven to 375°
In a medium skillet, cook the ground turkey, breaking it up as you go. Add one half of the diced onions and cook until the turkey is no longer pink and the onions are translucent. Put the mixture in a large bowl and allow to cool. In the same skillet, using the residual fat from the turkey, add the second half of the onions as well as the garlic. Cook over moderate heat, stirring often, until softened – for about 3 minutes. Add the chili powder and cook, stirring for 30 seconds. Add the chopped tomatoes, tomato sauce, cumin, oregano and sugar. Bring to a simmer, reduce the heat to low and cook, stirring often to prevent scorching, until slightly thickened. Remove from the heat and allow to cool slightly.
Back to the turkey – add 3 cups of the grated cheese (keep one cup for later) and the olives to the bowl, mix to combine. Spread 1 cup of the sauce on the bottom of a 9-by-13 inch baking dish. One at a time, place a tortilla in the skillet with the remaining warm sauce until softened, about 10 seconds. Using my fingers (some use tongs) transfer the tortilla to a plate. Place 1/3 cup of the turkey filling down the center of the tortilla, roll up and transfer, seam side down, to the baking dish. If you are anything like me and tend to over fill your tacos, I suggest you use an actual measuring cup so you are able to roll up the tortilla shells and get them to “close.” Complete with other tortillas filling up the baking dish. Pour the remaining sauce over the top of the enchiladas.
Bake until the sauce is simmering, about 15 minutes. Remove from the oven and sprinkle with the remaining 1 cup of cheese. Continue baking until the cheese melts – less than 5 minutes. Let the enchiladas stand for approximately 5 minutes before serving.
You can use leftover turkey instead of cooking it just for this dish. You can also use beef if you prefer, naturally. I used mozzarella and cheddar cheese because I was able to find Cabot which has great gluten free options. Same with the spices – I always use the Badia brand which is certified GF. If you need to follow a gluten free diet you know this but if you are just starting one for some reason, be aware that gluten is often added to the strangest things so just make sure you read labels.