Turkey Enchiladas
Ingredients
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2 tablespoons canola oil
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2 cups finely diced yellow onion
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1 teaspoon salt
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1 teaspoon crushed garlic
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1 teaspoon ground coriander
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1 can red enchilada sauce
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1 can crushed tomatoes
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Saute the onion
Heat the oil until shimmering in a Dutch oven or large pot set over medium heat. Add the onions and salt. Cook, stirring occasionally, until softened, 8-10 minutes.
2 tablespoons canola oil
2 cups finely diced yellow onion
1 teaspoon salt
Dutch oven
measuring spoons
measuring cups
wooden spoon
Add the garlic and coriander
Stir in the garlic and coriander. Stirring constantly, cook until fragrant, about 1 minute.
1 teaspoon crushed garlic
1 teaspoon ground coriander
Add the liquids and simmer
Add the enchilada sauce, crushed tomatoes and adobo sauce, if using. Bring the mixture to a boil, then reduce heat and cover. Simmer, stirring often, to meld the flavors and thicken the sauce, 20 minutes. Remove the sauce from the heat and set aside.
1 can crushed tomatoes
1 can red enchilada sauce
1 teaspoon adobo sauce
Make the filling
In a large bowl, mix the turkey, cheese, sour cream and green onions until combined. Set aside.
3 cups shredded cooked turkey meat
1½ cups shredded Monterey Jack
¾ cup sour cream
¼ cup chopped green onion
large bowl
spatula
Place the tortillas in the June Oven
Place 7 tortillas directly on the middle shelf of the June Oven. Some overlapping is fine. Confirm 6 tortillas using the button below (this will work for 7 tortillas).
14 corn tortillas
Warm the tortillas
Heat the tortillas until they are warm and pliable, about 4 minutes. June will notify you when the tortillas are done. Using tongs, remove the tortillas from the June Oven and wrap them in foil or place them in a covered dish to keep warm. Using tongs, repeat this process for the next 7 tortillas (the June will be hot).
foil
tongs
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Start assembling the enchiladas
Spread ¾ cup sauce in a rectangular baking pan. Working one at a time, spoon ¼ cup of the turkey mixture in the center of each tortilla. Roll up the tortillas and arrange seam-side down in the prepared pan. Repeat until all the filling and tortillas are used, placing each enchilada snugly against the others in the pan.
ladle
Finish the enchiladas
Spoon 2½ cups sauce over the enchiladas and sprinkle with the cheese. Reserve the remaining sauce for serving.
¾ cup shredded Monterey jack cheese
Bake the enchiladas
Transfer the baking pan to the middle shelf of the June Oven. Bake the enchiladas 25 minutes until they are hot and the cheese has melted. June will notify you when the enchiladas are ready. If desired, follow on-screen instructions to continue cooking.
Serve
If necessary, rewarm the remaining sauce in saucepan over medium-low heat. Serve the enchiladas hot, passing the extra sauce separately. Garnish with chopped cilantro and sour cream, if using.
½ cup chopped cilantro
⅓ cup sour cream