Our gorgeous cover mom, the lifestyle guru and host of PBS’ "Katie Brown Workshop," Katie Brown
has generously contributed a few great recipes for families. We’ll be
unrolling all of Katie’s recipes over the next month, so stay tuned for
even more easy and delicious ideas. This week’s recipe is for tasty and easy turkey enchiladas, or check out last week’s recipe, Brown’s crowd-pleasing Sloppy Joe Casserole! —
Turkey Enchiladas (Serves 6)
Ingredients
1 24-ounce container diced tomatoes
1 cup chicken stock
4 garlic cloves
1 1/2 cup cilantro
1 chipotle pepper in adobe sauce, seeds removed
1 lime, juiced
6 tortillas
4 cups cheddar cheese
4 cups shredded turkey
1 onion, diced
Get Cookin’
1. Preheat the oven to 350 degrees.
2. In medium saucepan, simmer the tomatoes, chicken stock, and garlic cloves until slightly thickened, about 20 minutes.
3. Transfer the tomato mixture to a blender and puree, then add 1 cup of cilantro, chipotle, and lime juice. Transfer 1 cup of enchilada sauce to a large bowl and set the rest aside.
4. Between damp papers towels, microwave the tortillas for about 30 seconds, until warmed.
5. Dip each tortilla in the bowl with the enchilada sauce. Divide the turkey and onions among the tortillas and fill one tortilla with turkey and onions, 1/4 cup cheddar cheese, and a tablespoon of the reserved enchilada sauce.
Then roll up and place in a baking dish large enough to hold all 6 enchiladas in a single layer. Repeat with each of the remaining tortillas.
6. Top the enchiladas with the remaining sauce and then the remaining cheese. Bake 20 minutes, or until cheese is bubbly and enchiladas are heated through.
7. Garnish with the remaining 1/2 cup of cilantro and serve.
Enjoy!
