Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.
Ingredients
2 tablespoons canola or vegetable oil
1 small yellow onion, diced (about 1 cup)
1 tablespoon all-purpose flour
1/4 cup chili powder
1 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups low-sodium turkey or chicken broth
8 (about 8-inch) flour tortillas, regular or whole-wheat
12 ounces cheddar or Monterey Jack cheese, shredded (about 3 cups)
Chopped fresh cilantro, for garnish (optional)
Greek yogurt or sour cream, for serving (optional)
Instructions
Make the sauce:
Heat 2 tablespoons canola oil in a medium frying pan over medium heat until shimmering. Add 1 small diced yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in 1 tablespoon all-purpose flour and cook, stirring occasionally, for 2 minutes to lightly toast the flour.
Stir in 1/4 cup chili powder, 1 tablespoon tomato paste, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground oregano, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper. Cook until fragrant, 1 to 2 minutes.
Gradually whisk in 2 cups low-sodium turkey broth and bring to a boil. Reduce the heat to maintain a simmer and simmer until thickened slightly, about 3 minutes. Turn off the heat.
Make the enchiladas:
Heat the oven to 350°F.
Spread about 1/4 cup of the sauce over the bottom of a 9x13-inch baking dish. Assemble the enchiladas one at a time: Spread 2 tablespoons of the sauce on 1 flour tortilla. Arrange 1/2 cup shredded cooked turkey across the center of the tortilla. Top the turkey with 1/4 cup of the shredded cheddar cheese. Roll the tortilla up tightly around the filling and place seam-side down in the baking dish. Tightly pack the enchiladas into a single layer.
Spread the remaining sauce over the top of the enchiladas, then sprinkle with the remaining 1 cup shredded cheese.
Bake uncovered until heated through and the sauce just begins to bubble, about 20 minutes. Garnish with chopped fresh cilantro and serve with Greek yogurt if desired.
