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Tomatillo Turkey Enchiladas

Cook Time
1 hr 25 min
41 g
Total Fat
15 g
Saturated Fat
4 g
57 g
Dietary Fiber
12 g


  • 1 lb tomatillos
  • 3 oz guajillo chile pepper, dry
  • 4 cups water
  • 2 garlic cloves
  • 1/4 tsp anise seed
  • 1/4 tsp oregano
  • 1 tsp Kosher salt
  • 2 tbsp olive oil
  • 12 6-inch toritllas
  • 1 1/2 lb 99% fat-free ground turkey
  • 1 tbsp guacamole
  • 1 tsp crema
  • 1 oz cotija cheese
  • pinch cilantro
  • 1 tbsp pickled red onions


  1. Preheat oven to 425º F.
  2. Place rinsed and husked tomatillos and cleaned chiles in saucepan with the water. Simmer over medium-high heat. Lower heat and simmer while occasionally turning tomatillos and chiles. Cook for 15 minutes, or until the tomatillos turn khaki-green in color and are tender. Tomatillos should be soft to the touch but not burst.
  3. Drain tomatillos and chiles and place them in a blender. Reserve the cooking liquid for later use. Add garlic and spices, and blend to create your sauce.
  4. In a saucepan, heat olive oil over medium-high heat until it simmers. Pour the sauce over the oil, cover the pan, and let it simmer for 5-7 minutes, or until it’s slightly thickened.
  5. Add the reserved cooking liquid to the saucepan, and return the sauce to a boil. Add turkey, stirring occasionally to break it up. Take down to a simmer, and stir occasionally until the sauce is just thick enough to coat the meat, or about 15 minutes. Season to taste with salt.
  6. Place a small amount of sauce in a bowl and evenly drench the tortillas. Use 1 teaspoon of guacamole per tortilla, and top with warm turkey. Roll enchiladas carefully, place them in an oven-proof dish, and transfer to the oven to cook for about 5 minutes. Pour 2-3 ounces of warm sauce over enchiladas.
  7. Top with cotija cheese, crema, pickled red onions, and cilantro.

Tags: Lunch, Dinner

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