SS&GF: Simply Sugar and Gluten Free

Ingredients

For the sauce:
• 2 dried guajillo chilies, stemmed & seeded
• boiling water to cover
• 1 tablespoon extra virgin olive oil
• 1 medium onion, roughly chopped
• 3 cloves of garlic, grated on a microplane
• 2 cups homemade or store bought chicken stock
• 1 cup water
• 2 cups canned diced tomatoes, undraied
• 1/2 cup tomato paste
• 1 generous teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• pinch of cinnamon
• 1/2 teaspoon kosher salt
For the enchilada filling:
• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, grated on a microplane
• 1 cup cremini (baby bella) mushrooms, sliced
• 1 pound ground turkey
• kosher salt & fresh ground black pepper to taste
• 12 (6 inch) corn tortillas
• 8 ounces Monterey Jack Cheese, shredded

Instructions

To make the sauce:
1. Bring several cups of water to a boil. Place chilis in a heat-proof bowl. Cover with boiling water, set a plate on top of the bowl and set aside.
2. Heat olive oil in a large, steep sided skillet over medium heat. Add onions and cook until soft, 8 to 10 minutes. Add garlic and cook for another minute. Stir in chicken stock, water, tomatoes, tomato paste, cumin, oregano, cinnamon, and chilis. Discard chili soaking water.
3. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until sauce has slightly thickened. Taste and add salt if necessary. If sauce is spicy enough, remove chilis.
4. Place sauce in your VitaMix or blender. Remove the plug in the top of the blender and cover with a kitchen towel. This allows steam to escape and will save your blender from blowing it’s top. Start on low and increase to medium high, pureeing until smooth. Return to sauce pan and keep warm.
To make enchiladas:
5. Preheat oven to 350F. Use one 9×13 baking dish or two smaller 8×8 baking dishes. Wrap 12 corn tortillas in aluminum foil and heat in oven for 10 minutes. Increase heat to 450F when you remove tortillas.
6. Heat olive oil over medium heat. Add onions and cook until translucent, 5 – 8 minutes. Add garlic and cook for another minute, until fragrant. Add mushrooms and cook until soft. Move onion mixture to the side of the skillet and brown ground turkey, stirring onion mixture in as turkey cooks. Season to taste with salt and pepper.
7. Set up an assembly line of sorts with your warm tortillas, shredded cheese, turkey & mushroom mixture, and dishes. Cover the bottom the baking dish with sauce. Put a tablespoon or so of cheese down the middle of the tortilla then fill with a generous 1/4 cup of turkey. Fold the sides in and place seam side down in the baking dish. Repeat with remaining tortillas. Cover with enchilada sauce, top with remaining cheese, and bake for 15 – 20 minutes, until bubbly and cheese is lightly browned. Let sit for 15 minutes before serving.