chicken enchiladas
adapted from a recipe by Cook’s Illustrated

1 1/2 tbsp vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves of garlic, minced or pressed through a garlic press (about 1 tablespoon)
2-3 tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp salt
2 tsp granulated sugar
2-3 cups cooked, shredded chicken meat
2 (8-ounce) cans tomato sauce
1/2 cup chopped fresh cilantro leaves
2-4 oz diced roasted poblano chili peppers (or 2-4 oz pickled jalapenos, drained and chopped)
1/2 cup corn kernels, optional
8 oz sharp cheddar cheese, grated (about 2 cups)
10 corn tortillas
sour cream, cheese, avocado, lettuce, and limes to taste

Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds.

Add tomato sauce and 3/4 cup water. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until flavors have melded, about 5 minutes. Put the cooked chicken in a large bowl and pour 1 cup of the tomato mixture over the chicken pieces; stir well to combine. Set the remaining sauce aside. To the chicken mixture add cilantro, roasted poblano chili peppers or jalapenos, corn, and most of the cheese (saving a little to sprinkle on top of the enchiladas before cooking).

Adjust oven rack to the lower-middle position and heat oven to 300 degrees.

Heat tortillas in a non-stick frying pan until pliable and fill with a tablespoon or two of the chicken mixture. Roll the tortilla closed, place seam side down in your 8×11 or 9×13 pan, and repeat until you’ve used all the filling. Pour the sauce over the enchiladas. Sprinkle with additional cheese if desired.

Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

I’m a big fan of vegetarian burritos (I’ll post a favorite recipe at a later date), but my hubby is a man who likes his meat. <<insert manly grunts here>> This recipe is my compromise. It has the meatiness that he likes but still meets my requirement of being healthy and tasty.

Ground turkey burritos are one of my fall back meals when I can’t think of anything to serve for dinner. While the list of ingredients may look long, it’s actually a 45 minute meal, start to finish, and it makes enough for us to eat them for several days. Phew… fewer meals to plan.

If you are intimidated by the amount of filling that this makes, use what you need and freeze the rest in smaller portions for later meals!

As with most Mexican food, you can alter this to your own personal tastes. My recipe is loosely based on this recipe incorporating some of the changes that were suggested by other reviewers.

turkey burritos

for the filling

1 pound ground turkey
1 can whole kernel corn, drained (or cut some off the cob!)
small onion, diced
8 oz can tomato sauce
1/3 cup medium salsa
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp onion powder

extras & toppings

several 10-inch flour tortillas
refried beans
spanish rice
sour cream
salsa
fresh tomatoes
guacamole
cheddar cheese, grated

Preheat your oven to 350.

In a large skillet, over medium heat, brown the ground turkey and onions until turkey is fully cooked.

Stir in the corn, tomato sauce, salsa, and spices. Let simmer until it’s the consistency that you like, 5 to 15 minutes.

If you are using the world’s best flour tortillas, pre-cook them. Place a layer of cheese in the middle of your tortillas and top with meat mixture. If you are using the rice and beans, add those now. Fold the tortillas in thirds and secure with a toothpick.

Bake for 15 minutes, or until tortillas are golden brown. Serve immediately with the toppings of your choice.