My love affair with cilantro continues. No regrets.
Chop the jalapeños, green onions and cilantro. Cook the lean ground turkey until browned, about 15 minutes or until juices run clear. Drain and pour back in pan. Add spices, garlic and green chiles. Stir to combine and set aside.
Grab some corn tortillas and heat them in the microwave, about 30 seconds or until soft and easy to handle. You can use damp paper towels on top and bottom but since I was out of paper towels, this wasn't an option. Either way will work just fine.
Now you can start assembling. Here is a
pro tip - have all the ingredients in the specific order you want to put them inside the tortilla. Fine, just call me OCD super organized.
1. Layer horizontally: ground turkey, green onion, red bean mix and sour cream.
2. Roll gently and repeat until all enchiladas have been stuffed.
3. Pour enchilada sauce, sprinkle jalapeños, add remainder of sauce and top with shredded cheese. The final layer is fresh cilantro and any leftover jalapeño bits.Mami's Homemade Enchiladas
Time: 40 minutes
1 lb lean ground turkey (can also substitute with chicken)
1 clove garlic, minced
4.5 oz chopped green chiles
1 tbsp ground cumin
1 tsp paprika
1 tsp onion powder
2 tbsp chili powder
1 tsp kosher salt
Red Bean Mix
1 can red beans, 15 oz. drained and rinsed
2 tbsp fresh lime juice
1 cup cilantro, chopped
8 oz light sour cream
15 oz mild enchilada sauce (about 1.5 cans)
3 green onions
1 jalapeño, seeded
2 cups shredded cheese (I used Mexican Four-Cheese)
Preheat oven to 350℉. Follow steps as pictured above. Bake for about 15-20 minutes until cheese is melted and enchiladas are bubbling. Top with any extra cilantro to serve. Enjoy!