Ingredients for 6-8 servings
For the Easy Enchilada Sauce:
2 tablespoons vegetable oil
3 tablespoons flour
1 cup low-sodium beef broth
1 (15 ounce) can red enchilada sauce (use Hatch brand if you can find it)
1 teaspoon ground cumin
1/4 teaspoon salt
fresh ground black pepper, to taste
For the Enchiladas:
1 pound lean ground turkey
1/2 cup chopped onion
1 tablespoon taco seasoning (homemade or store-bought)
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn (no need to thaw)
1 (14-1/2 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can diced green chiles
4 ounces reduced-fat (Neufchatel) cream cheese, cubed
2 cups shredded sharp cheddar cheese, divided
2 cups shredded Monterey Jack cheese, divided
a few healthy shakes of your favorite hot sauce (we love Choluha Chipotle flavor)
10 burrito size (10″) flour tortillas, at room temperature or softened slightly in microwave
Optional toppings: minced cilantro, sour cream, diced tomato, avocado, sliced black olives, thinly sliced green onion
Read the Instructions here