After Thanksgiving, my husband reminds me of an enchilada casserole his mom always made with leftover turkey.
So, when I remembered a Paleo version of Enchilada sauce from the amazing Danielle Walker from Against All Grain, I felt inspired! I then found this easy Turkey Enchilada recipe. Together, they were a simple dinner match!
For the Sauce:
Add your spices and continue to stir in until fragrant. I didn’t have just plain chili powder so I used a tablespoon of taco seasoning and it turned out just fine!
Add your tomato paste and chicken stock, whisking until combined.
Let simmer for 5 or so minutes.
For the enchiladas:
Set the oven temp to 375 and lay out your wraps/soft tortillas. We used whole wheat wraps from Trader Joe’s. We also only used 6 instead of 12 and adjusted the rest of the ingredients accordingly.
Shred your turkey. Sprinkle a line of cheese and then top with turkey down the center of each wrap. If using black beans, top with that.
Lightly grease a baking dish and coat with a thin layer of Enchilada sauce. Roll each tortilla and place tightly next to one another in dish.
Place in the oven for 15-20 minutes and enjoy!