This is a great dish to make after a holiday like Thanksgiving when you’ve got left over turkey and are ready for something besides hot turkey sandwiches. And whether you choose to make the homemade enchilada sauce or use a store-bought sauce, this is an easy dish to prepare since the turkey is precooked and assembly is minimal. You can also make this with chicken, fish, or any other meat you like.
- cooking oil - 1 Tablespoon
- minced garlic - 1 Tablespoon
- chopped or minced onion - 1 cup
- chili powder - 5 teaspoons
- cumin - 1/2 teaspoon
- cayenne pepper - 1/4 teaspoon
- ground black pepper - 1/4 teaspoon
- Tabasco sauce - Dash
- water or GF chicken broth - 3 cups
- tomato paste - 6 oz. can
- unsweetened cocoa powder - 1 teaspoon
- GF flour mix - 2 Tablespoons
- sea salt (to taste) - 1 to 1 1/2 teaspoons
In a large skillet saute garlic, onions, chili powder, cumin and cayenne pepper in cooking oil and stir as it sautees, allowing the onion to become tender and the seasonings to brown. Add the water or broth, tomato paste, ground pepper, a dash of Tabasco sauce and cocoa powder and simmer together on low to medium heat for 10 to 15 minutes. Stir in the gluten-free flour mix to thicken the sauce. Taste and season with salt. If it's not spicy enough for you, add a little more cayenne pepper or Tabasco sauce.
Preheat oven to 375 degrees Fahrenheit. Pour a little bit of the sauce into the bottom of a 9" x 13" baking dish and spread across the bottom. Now you're ready to prepare the enchiladas!
- 1 lb. cooked shredded or chopped turkey (chicken, fish or another meat may also be used)
- 8 - 10 GF corn tortillas (I used organic)
- *2 1/2 - 3 cups shredded/grated Monterey Jack or Cheddar Cheese (or a combination of the two)
- Cooking oil
- Sliced black olives (optional)
In a small skillet heat up a little bit of oil (enough to cover the bottom of the skillet) and place one GF corn tortilla into the pan for a few seconds. As it softens up (but before it become crisp), turn it and lightly cook the other side. Lay on a paper towel (to soak up the oil), and prepare the next one. I layer a napkin or paper towel between each tortilla. Then while they're still warm, spread a little bit of your prepared enchilada sauce down the center of the tortilla. Add the turkey (or chicken), olives (if desired), and some cheese and roll it up. Lay it into the prepared baking dish (edges down). Cover with enchilada sauce, sprinkle some more cheese over the top and bake for approximately 25 minutes, or until the sauce is hot and bubbly and the cheese has melted. Serve alone, with a side of rice and beans, a crisp salad, or some fresh avocado. A dollop of sour cream or Greek yogurt and a pinch of minced cilantro on top finishes it off nicely. =)
Makes 8 - 10 enchiladas
* For those with a dairy allergy, a dairy-free cheese would also work.