We’ve made this dish a few times but somehow it’s never made it onto the blog. We’ve made this same recipe as layers, as enchiladas, with beef, turkey and TVP. It is really good any way and it is my go-to enchilada formula!
1 lb ground 90/10 beef, 1 lb ground turkey or 1 1/2 cup dry TVP, plus 1 1/2 cup HOT water
1 cup chopped onion
1 tbsp butter
2 cloves garlic, minced
1 1/2 tbsp all purpose flour
1 cup fat free broth (beef, chicken or veggie)
1 tbsp taco seasoning
1 8 oz can tomato sauce
4 flour tortillas for layered version or 8 for enchilada version
1/3 cup shredded jack cheese
1 medium tomato, chopped (optional)
Preheat over to 400.
Cook the meat and onion in the a medium skillet over medium-high heat. If using TVP, combine dry TVP and really hot water in a small bowl and cover. Let set for about 5 minutes, and then fluff with a fork. Start onions in a medium skillet and add in the TVP once they are translucent. Remove the meat and onions to a bowl.
Melt butter in skillet and then add garlic. Sprinkle in flour and cook for 30 seconds while constantly stirring. Add broth, taco seasoning, and tomato sauce. Bring to a boil and then let cook for about 2 minutes. Reserve 1/2 cup of tomato mixture. (Add optional fresh tomato chunks to the tomato mixture at this point.)
For layered version: Place a tortilla at the bottom of a 9 inch pie plate and add 1 cup meat mixture, 1 cup tomato mixture and then another tortilla. Repeat two more times and then end with a tortilla and top with reserved tomato mixture and cheese.
For enchilada version: Combine meat and tomato mixtures. Place a small bit of the mixture (a few tablespoons) on the bottom of a casserole dish. Place 3/4 cup of mixture in a tortilla and then roll up and place seam side down in dish. Repeat until all of meat and tomato mixture is used up and then top with reserved tomato mixture and cheese.
Bake either version for about 10 minutes, until cheese is melted. Cool slightly before servings. Serves 4.