Adapted from Ree Drummond’s Simple Perfect Enchiladas
For the sauce:
- 1.5 tablespoons oil
- 1.5 tablespoons flour
- 1.5 cups chicken broth (I use 1.5 teaspoons Better than Bullion)
- 2 cans (10 oz) enchilada sauce (my favorite is Casa Fiesta)
For the meat:
- 1 pound ground turkey
- 1/2 medium onion, finely diced
- 1/2 teaspoon salt
- 1 can black beans, drained
- 1 can mild diced green chiles (optional)
- a few spoonfuls prepared sauce
- 10-12 corn tortillas
- 3 cups shredded jack or cheddar cheese
- 2 scallions, finely chopped
- For the Sauce – In a saucepan over medium-low heat, whisk together the oil and flour and allow to bubble. Pour in the enchilada sauce and chicken broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, while you prepare the other ingredients.
- For the meat – While the sauce is simmering, brown the ground turkey with the onions in a large skillet over medium-high heat. Add salt and a few grinds of fresh pepper and stir to combine. Turn off the heat and set aside (cover pan to keep the meat warm).
- For the tortillas – Heat a small skillet over medium heat. Spray or brush a small amount of oil onto each side of the tortillas. Lightly fry the tortillas until soft and pliable. Repeat until all the tortillas have been cooked.
- Preheat the oven to broil.
- Spread a few spoonfuls of the sauce on the bottom of a 9- by 13-inch baking dish to prevent sticking.
- Place a tortilla on a work surface; add a large spoonful of meat mixture; top with a generous sprinkling of grated cheese; roll up the tortilla and place it, seam side down, in the baking dish. Repeat with the rest of the tortillas.
- Pour the remaining sauce over the top. End with a generous sprinkling of cheese down the middle of the enchiladas.
- Place under the broiler and cook for about 4 minutes, or until the cheese is melted.
- Remove from oven and sprinkle the top with chopped scallions before serving.