paleo turkey enchiladas recipe
Don’t let processed, unhealthy ingredients stop you from enjoying the foods you love! Mikey’s tortillas are the perfect gluten-free, grain-free, and guilt-free substitute that give you only clean ingredients and the taste you want. Thanks, Snezana (sp_nutrition_and_health on Instagram) for sharing this delicious enchilada recipe with us! Snezana says, “To create this dish, I used my long time loved Turkey Chili recipe, added Mikey’s low carb tortillas and created a new spicy creamy cashew sauce. The 3 worked so well together, the result was nothing short of mouth-watering!” Don’t forget to tag us on social media using @mikeys and #madewithmikeys to show us how you use Mikey’s to make your favorite dishes!
- Mikey’s Tortillas
For the filling:
- 1/4 cup of olive oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 4 garlic cloves chopped fine
- 3 Tbsp chili powder (or up to 4 Tbsp if you like it more hot)
- 1 Tbsp ground cumin
- 1 teaspoon of dried oregano
- 2 28-ounce cans crushed or whole peeled tomatoes (I like using whole peeled tomatoes and crushing them my self; San Marzanos are great)
- 3/4 cup of turkey stock or chicken stock (if store bought make sure its low sodium)
- 2 15 oz cans kidney or black beans, drained
- 1 1/2 teaspoon sea salt, plus more if desired to taste
- 1/2 teaspoon black pepper 1 lbs of shredded, cooked turkey meat (simply fry the ground turkey with touch of avocado oil; or use leftover roasted turkey) Pinch of sugar
For the spicy creamy sauce on top:
- 1 cup of cashew yogurt (Forager)
- 1 tbs of spicy ketchup (Melinda’s)
- 1 tsp of hot sauce (or by taste) [mix and set aside; this makes a full cup of the sauce, you will only use some fo the recipe, you can store the rest in the fridge; another option is the make ¼ of the recipe]
- 1 cup Marinara Sauce (Rao’s) [warm up and set aside]
- Fresh herbs (sugg. Oregano and Basil)
- In a large pot (I use big cast iron pot) heat the olive oil on high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes. Add the garlic, chili powder, and cumin, and cook for a minute or two more. Add a bit more olive oil if needed.
- Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Its important to taste chili at this point and add one pinch of sugar just to bring down the acidity of the tomatoes.
- The chili will have the bright red color at first but as you cook it, it will turn dark red, almost brown and it will have much thicker consistency.
- Close the lid, bring chili to a simmer, reduce heat to low and cook for 45 min-1 hr. Don’t worry about overcooking it, the longer you cook the chili the tastier will get.
- Prepare a large baking dish and line it with 5-6 Mikey’s Tortillas (depending on how many you need or can fit).
- Stuff each tortilla with few tablespoons of the turkey chili and fold the tortilla in half (see pictured, it will look like taco shells)
- Bake at 425F convect bake for about 15 min (tortillas will be nice and golden)
- Pour some warmed up marinara sauce and spicy creamy cashew sauce on top; as a final touch top with fresh herbs (my favorite is basil and oregano)