I love, LOVE enchiladas, yet somehow forget how easy they can be. I whipped up a batch this week and am so glad I did. Now they are back on my list for easy weeknight dinners – which everyone needs a few of those in their pocket, right?
A few months ago I found a new enchilada sauce at the farmers’ market I go to. Frontera (as in Mex-Mex Grill) now sells tons of sauces and marinades and I love them all. The list of ingredients is pretty short and the sauces have way more depth of flavor than your traditional canned enchilada sauce. Try some out for your next enchilada/taco/fajita/etc night. Your taste buds will thank you!
The process is simple. You will need 2 packs of Frontera’s Red Chile Enchilada Sauce (I like mine saucy!), 1 pound of cooked ground turkey (brown the night before for an even quicker meal), 1/2 an onion (chopped), 8 corn tortillas, and 1 cup of shredded cheddar cheese.
Preheat oven to 350. In a bowl, mix together ground turkey, chopped onion, and one pack of enchilada sauce. Divide evenly between tortillas. Be careful not to overfill tortillas, you will want to make sure they can be rolled and placed seam side down in the pan without unrolling. If you any mixture leftover, you can sprinkle on top of your enchies.
Once enchiladas are assembled, pour over second pack of enchilada sauce and sprinkle shredded cheese. Bake for 30 minutes and top with sour cream, if desired. Enjoy! (I promise you will.)