DarlaJP 
This recipe is great, you can make the filling, have it alone for dinner one night and then use the leftover to make enchilada’s.
Preheat oven to 350 degrees:
Filling
4-5 Tablespoons olive oil
1 cup chopped yellow onion
1 red, 1 yellow and 1 orange bell pepper, chopped
5 cloves of garlic, minced
2 lb ground turkey (or 1 lb ground turkey and 1 lb ground chicken)
1 teaspoon chili powder
1 teaspoon chipotle chili powder (optional this can add quite a bit of heat)
1/4 teaspoon flake salt
1 small bunch of cilantro, chopped
Heat 2 Tablespoons olive oil in skillet and saute onions and bell peppers for 1 minute, add garlic and saute for 1 minute. In a separate skillet add 2 Tablespoons olive oil and turkey & or Turkey/chicken combo, add salt & chipotle chili powder, break up with wooden spoon and cook until browned. Combine with onion, pepper, garlic mixture. Add cilantro.
Set Mixture aside.
Optional: My husband loves sweet corn added to the filling.
Enchilada Sauce:
6 Tablespoons olive oil
6 Tablespoons flour
In a bowl together:
– 2 tablespoon chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon oregano
– 1/2 teaspoon salt
– Pinch of cinnamon
4 Tablespoons tomato paste
4 cups chicken broth
1 teaspoon apple cider or white balsamic vinegar
– Over medium heat, heat olive to a sizzle, sprinkle in flour, add spices (chili powder, garlic powder, oregano, salt & cinnamon). Cook about 1 minute. Whisk in tomato paste and slowly pour in broth while whisking constantly.
– Raise heat to med/high and bring to a boil, then reduce heat to a simmer. Cook about 5 minutes, until thickens, sauce will thicken more as it cools.
– Remove from heat and whisk in vinegar. Season with salt & pepper to taste.
Putting it all together:
You will need:
15-20 corn tortillas (approx 2 packages)
2-3 Cups of shredded cheddar cheese
1 large can sliced olives
– Warm corn tortillas in a skillet in olive oil or wrap in a towel in micowave.
– Spread about 1/4 of sauce in bottom of baking dish (this recipe makes 2 batches so you may need 2 baking dishes)
– Dip tortillas one at a time into sauce
– Spread 1/4 cup of turkey mixture at a time down center of each tortilla
– Sprinkle with 1-2 Tablespoons of Cheddar cheese
– Place seam side down.
– Pour remaining sauce over enchilada’s
– Sprinkle with remaining cheese
– Place sliced olives down the center of each enchilada
Bake 20-25 minutes until hot a bubbly. Let stand for 5 minutes before serving.
FYI – This recipe is labor intensive (but a lot of fun) so you may want to prepare it with a friend or family member.
