Turkey and Chorizo Enchiladas with Red Sauce #2

Enchiladas:
1 lb Ground Turkey Breast
12 - 10 oz of Pork Chorizo, ground
1 onion, chopped
1 chipotle, minced
8 burrito sized Whole Wheat tortillas
2 cups Sharp Cheddar Cheese, grated
Cilantro

Red Sauce:
1 Tbsp Olive oil
2 (14.5oz) cans diced tomatoes
1 onion, finely chopped
2-3 garlic cloves, minced
2 Tbsp tomato paste
1Tbsp cumin
1Tbsp chili powder
1 Tbsp corriander
salt and pepper
1 cup chicken broth

Heat the olive oil in a medium sauce pot. Saute the onions and garlic until they start to become tender. Add the tomato paste, cumin, chili powder, corriander, salt and pepper. Cook for a minute or two. Stir in the tomatoes and chicken broth. Cook for about 20 minutes or until sauce thickens and tomatoes break down.

Preheat the oven to 375.
While red sauce is cooking. Brown the turkey and chorizo in a large pan. When meat is almost cooked add onion and season with salt and pepper. When onion is tender add the chipotle and cook for a minute longer. Divide the meat mixture between 8 tortillas. Top the meat with a few cilantro leaves. Roll the tortillas up and place in a 9 x 13 baking dish. Top the tortillas with the red sauce. Sprinkle the top with the cheese. Bake uncovered for about 20 minutes until the cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user AHALTOM.