Turkey Enchiladas

3 tbsp Sour Cream
1 tsp Garlic powder
1 tsp Onion powder
1 tbsp Oregano, ground
0.25 tsp Pepper, black
1.50 cup Spaghetti/Marinara Sauce (tomato sauce)
1 fruit without skin and seeds Avocados, California (Haas)
1 cup, chopped Onions, raw
2 cup Beans, black
6 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g
16 oz Turkey, Ground turkey, 93% lean
0.20 cup Organic All-Purpose White Flour
1 tbsp cumin powder
2 serving Garlic (fresh, raw, 1 clove)
4 tbsp coriander fresh
0.50 tsp Ground Cayenne Pepper (Powder)
2 cup chicken broth
0.75 cup Cheese - Kroger Shredded Mexican Style
4 tsp Paprika, ground
0.25 tsp MORTON Sea Salt, Fine Salt
1.5 tbsp Extra Virgin Olive Oil

I use a 13 x 9 inch Pyrex pan.

Instructions

SPICE MIX:
Mix together Spice Mix ingredients: Garlic Powder, Onion Powder, Oregano, Cumin Powder, Cayenne Powder, Paprika, Salt, Pepper. Set aside.

ENCHILADA SAUCE

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly. Add remaining chicken broth, tomato sauce, salt, pepper and 2 tablespoons of SPICE MIX. Whisk and Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

FILLING

Preheat oven to 180C/350F.
Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
Add ground Turkey cook for 3 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown. Add the black beans, and add only about 1/4 cup of Enchilada Sauce + salt & pepper. Save the 3/4 rest of the sauce for the baking. Mix and cook for 2 minutes then remove from stove).

ROLL and BAKE the ENCHILADAS

Smear a bit of Sauce on the bottom of a 13x9 inch Pyrex baking dish (stops sliding).

Place 1/6 of your enchilada filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
Pour Sauce over the Enchiladas, top with the cheese, bake for 10 minutes covered, then remove the foil and bake for another 10 minutes uncovered, until hot and bubbly.

Serve to plates. Top each enchilada with 1/2 tablespoon sour cream and 1/6 of the avocado in slices. Sprinkle with fresh cilantro. Serve hot.

Serving Size: Makes 6 enchiladas, six servings