Turkey Enchiladas with Fire-Roasted Tomatillos (Guy Fieri) Recipe

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Turkey Enchiladas with Fire-Roasted Tomatillos (Guy Fieri)
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Ingredients
23
Count
Nutrition
808
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
  2. For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
  3. Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
  4. Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 808.21 Kcal (3384 kJ)
Calories from fat 516.32 Kcal
% Daily Value*
Total Fat 57.37g 88%
Cholesterol 189.9mg 63%
Sodium 665.97mg 28%
Potassium 1217.51mg 26%
Total Carbs 30.62g 10%
Sugars 12.8g 51%
Dietary Fiber 4.89g 20%
Protein 47.03g 94%
Vitamin C 35.9mg 60%
Iron 3.4mg 19%
Calcium 744.5mg 74%
Amount Per 100 g
Calories 131.06 Kcal (549 kJ)
Calories from fat 83.72 Kcal
% Daily Value*
Total Fat 9.3g 88%
Cholesterol 30.79mg 63%
Sodium 107.99mg 28%
Potassium 197.43mg 26%
Total Carbs 4.97g 10%
Sugars 2.08g 51%
Dietary Fiber 0.79g 20%
Protein 7.63g 94%
Vitamin C 5.8mg 60%
Iron 0.5mg 19%
Calcium 120.7mg 74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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