- Tomatillo Salsa
- 1/2 pound fresh tomatillos, papery husks removed, coarsely chopped
- 1 small onion, coarsely chopped
- 1 clove garlic, peeled and halved
- 1 jalapeno pepper, seeded and quartered
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground pepper to taste
- Enchiladas
- 1/2 pound ground turkey
- Salt and freshly ground pepper to taste
- 2 teaspoons canola oil
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 cloves garlic, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cinnamon
- 1 (15 ounce) can pinto beans, rinsed
- 2/3 cup reduced-sodium chicken broth
- 1/2 pound fresh tomatillos, papery husks removed, coarsely chopped
- 1/4 cup chopped fresh cilantro
- 8 corn tortillas
- 1/2 cup grated sharp Cheddar cheese
- 1 cup prepared tomato salsa (optional)
- 1/2 cup reduced-fat sour cream (optional)
- To make tomatillo salsa: Combine tomatillos, onion, garlic and jalapeno in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper.
- To make enchiladas: Preheat oven to 450 degrees F. Lightly oil an 8-by-11-inch baking dish or coat with nonstick cooking spray. Place turkey in a large nonstick skillet over high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander. Wipe out the pan with paper towels.
- Add oil to the pan and heat over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapenos, cumin, chili powder, oregano, and cinnamon; cook, stirring, for 2 to 3 minutes more. Mash beans coarsely and add to the pan, along with broth, tomatillos and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.
- To assemble enchiladas: Soften a tortilla by heating it directly on a stovetop burner for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey-and-bean filling down the center of the softened tortilla. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake for 10 minutes, or until heated through. Serve with tomato salsa and sour cream, if desired.