Turkey Enchiladas

 

For the sauce:

2 tablespoons canola or vegetable oil

1 small onion, diced

1 tablespoon tomato paste

1 tablespoon all-purpose flour

1/4 cup chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon oregano

Pinch cayenne pepper

Kosher salt and fresh-ground pepper, to taste

2 cups chicken stock

 

For the enchiladas:

8 flour tortillas

2 cups shredded or chopped leftover turkey

3 cups grated cheddar or Monterey Jack cheese

Fresh cilantro, for serving

Sour cream, for serving

 

For the sauce:

Add the oil to a sauté pan over medium heat. When hot, add the onion, stir to coat with the oil, and cook until soft and fragrant, about 5 minutes. Add the flour to the pan, stir to coat the onions, and cook for 2 minutes to lightly toast the flour.

Stir in the tomato paste, chili powder, garlic powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1 to 2 minutes, until the spices are fragrant. Gradually whisk in the stock. Bring the sauce to a boil, then reduce the heat and simmer until the sauce thickens. Remove the pan from the heat.

 

For the enchiladas:

Preheat the oven to 350°F.

Spread about 1/4 cup of the sauce over the bottom of a 9×13-inch baking dish. To assemble the enchiladas, place a tortilla on a work surface, spread 2 tablespoons of sauce over the top, add 1/4 cup of turkey in a line down the tortilla, and top with 1/4 cup of the grated cheese. Roll up the tortilla, then place in the baking dish, seam side down. Repeat with the remaining ingredients. Spread the remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.

Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately.