Ingredients
Method
- Grease a 9 x 13 baking dish or iron skillet. Preheat oven to 350 degrees.
- To make the sauce, place a medium sized sauce pan over medium high heat and add butter. As the butter is melting, whisk in the flour and cook for a minute or two. Whisk in the 2 cups of broth, then add the onion powder, granulated garlic, chili powder, salt and cayenne pepper. Heat until the mixture has thickened and is bubbly, then remove from heat.
- Let the thickened sauce sit for about 5 minutes to cool slightly and then stir in the sour cream and the salsa/hot sauce. Mix well to incorporate. Set aside while you assemble the enchiladas.
- Spoon a layer of sauce in the bottom of the greased baking dish.
- Lay a flour tortilla flat on a clean surface and spread 1 tablespoon of refried beans down the center, top the beans with shredded turkey, and then place grated pepper jack cheese on top of the turkey.
- Carefully roll the tortilla up and place seam side down in the baking dish onto the sauce. Repeat this process until the pan is full.
- Pour a liberal amount of the sauce all over the top of the enchiladas and then sprinkle with remaining pepper jack cheese.
- Place in preheated oven to bake for approximately 20-25 minutes or until bubbly.
- Top this with chopped red or green onion, cilantro, chopped tomato and avocado.
Notes
**This is a kid friendly dish because it is very mild in spices. If you would like spicier, add hotter salsa or hot sauce and increase the amount of cayenne pepper.**