We’re talking Mexican food today.
Healthy and really flavorful Mexican food to be exact. I crave Mexican flavors all the time, especially sour cream. 😉
We make really simple nachos, I’m talking cheese, salsa, and sour cream and that’s it kind of nachos, all the time. It’s a great “what should we eat on Saturday afternoon?” type of snack. Simple too!
My favorite part about Mexican food is the ingredients all come together naturally. You don’t need to doctor much up to make a flavorful Mexican meal. And a squeeze of lime? Well, it’s just the best. It turns something good into something AMAAAAAZING! Maybe I’m overreacting but it transforms a meal quite a bit.
It’s a one pot meal my friends. Vin had some Donkey Chips with it (the beeeeest!), but that’s about it. Make a pan of enchiladas and you’re good for dinner and lunch the next day.
What made all the difference (besides the squeeze of lime) in this dish were two things…
Numero uno: The cheese. Purchase the good stuff.
I like to shred cheese, it’s weird, but there is something so fresh and satisfying about it. Then you taste it and you’re like yeeeeeeah… that’s really good, and then you keep grabbing a pinch every 10 seconds because it’s staring at you and then….
Numero dos, remember we’re talking about what makes all the difference in this dish? Homemade simple enchilada sauce. I don’t like the prepared canned stuff. I’ve tried to use it several times and I’ve never been happy with it. Maybe I’m purchasing the wrong brand. Any suggestions?
However, making it yourself is easy – two cans tomato sauce, 2 cups chicken or vegetable stock, chili powder, cumin, salt, pepper, and sugar. See? Easy peasy and darn good.
Just do these two things and you can’t mess this up.
Don’t forget the squeeze of lime!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 1 pound ground turkey
- 1 small onion, diced
- ½ red pepper, diced
- 2 garlic cloves, minced
- 2 ounces green chilies (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
- Olive oil or canola oil for saute pan
- 2 14 ounce cans tomato sauce
- 2 cups chicken broth
- 1 tablespoon chili powder
- ½ teaspoon cumin
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 12 small tortillas (I used corn)
- 2 cups shredded cheese (I used cheddar and colby jack)
- Sour Cream
- Preheat oven to 350 degrees.
- Prepare enchilada sauce by adding all of the ingredients into a medium sauce pan. Stir and bring to a simmer. Let simmer, stirring occasionally, until you are ready to assemble enchiladas. The longer the sauce simmers, the more flavor it will develop.
- While sauce simmers, prepare the filling by adding two tablespoons of oil to a saute pan and place over medium heat. Add onions and saute for two minutes. Next add garlic and stir. Finally add turkey, salt, and pepper and cook until turkey is lightly browned or cooked through. Lastly add green chilies if you are using them.
- To assemble enchiladas, place two ladles of sauce on the bottom of a 9x13 baking dish. Dip tortillas in the sauce (this will help make them easier to work with) then add a few tablespoons of filling and roll up placing seem side down into the pan. Cover enchiladas with the rest of the enchilada sauce and sprinkle the shredded cheese on top.
- Bake uncovered for 20 minutes.
- Serve with cilantro, avocado, sour cream and a lime wedge.