Queso blanco, with its mild flavor and firm texture, helps extend the meat in this dish, making it an economical and tasty kid-pleaser meal. Look for organic or free-range ground turkey if possible.
- 1 Lbs. ground turkey
- 1 Tbsp. butter, ghee, or chicken fat
- 1/2 Lbs. queso blanco
- 1/2 cup chopped onion
- 1 or 2 cloves minced garlic
- 1 4-ounce can or 1/2 cup fresh chopped mild green chilies
- 1 tsp. crushed dried oregano
- 1/2 tsp. ground cumin
- 1 15-ounce can red enchilada sauce
- 1 15-ounce can organic tomato sauce (or 2 cups homemade tomato sauce)
- 12 organic corn tortillas
- 2 cups shredded raw or homemade jack cheese
- 1/2 cup sliced ripe olives, if desired
- Preheat oven to 350°F.
- In a large skillet over medium-high heat, brown turkey in fat of choice. Stir in onions, chilies, garlic, oregano, and cumin. Cook, stirring constantly, about 4 minutes.
- Mix enchilada and tomato sauces together. Stir queso blanco and 1 cup of the mixed sauce into the meat mixture. Remove from heat.
- Butter a 9x13-inch glass baking pan plus a smaller rectangular glass baking dish and place several spoonfuls of sauce in the bottom of each.
- Heat the tortillas in a dry cast-iron skillet, one at a time, until they are pliable. Place 1/4 to 1/3 of the filling in the center of each tortilla and top with 2 tablespoons grated cheese. Roll up and place seam-side down over sauce in baking pan. Repeat with tortillas until pans are full. Pour remaining sauce over enchiladas and top with remaining cheese. Sprinkle with sliced olives.
- Bake at 350°F for 30 minutes or until cheese is melted and starting to brown.