Skinny Hatch Enchiladas

Ingredients

Hatch tomato sauce: (or you can just use store bought to save time)
• 6 Kumato brown tomatoes (I buy at Trader Joe's), peeled and chopped (or use roma tomatoes)
• 1/4 cup onion, minced
• 1 garlic clove, minced
• drizzle of olive oil
• salt, to taste
• fresh oregano, about 1 tsp.
• 1 hatch pepper, roasted, peeled, and chopped
Enchilada sauce:
• 2 garlic cloves, minced
• 2 tbsp. chipotle chilis in adobo sauce (+2 of the chilis from the can - for less spice use less of the sauce, about 1 tbsp.)
• 2 roasted hatch peppers, diced
• 1/2 cup tomato sauce (I used my hatch tomato sauce recipe)
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 3/4 cup low sodium chicken stock
• 1 tsp. cornstarch
• salt, to taste
Turkey filling:
• 1 tsp. oil for cooking (grapeseed or vegetable)
• 1 1/2 lb. ground turkey breast
• 1 small sweet yellow onion, diced
• 3 garlic cloves, minced
• 1-2 roasted hatch pepper, diced
• 1/4 cup cilantro, minced
• 1 1/2 tsp. cumin
• 1/2 tsp. fresh or dried oregano
• 1/2 cup homemade tomato sauce
• 1/3 cup low sodium chicken stock
• 1 1/2 tsp. chili powder
• salt, to taste
Putting it all together:
• 9 low carb tortillas (I make my own but la tortilla factory makes a good low carb low fat one)
• 3 tbsp. shredded mozzarella cheese
• 1/4 cup chilantro, minced
• 1 avocado, cut into small pieces to top

Instructions

1. To make tomato sauce: In a saucepan, heat a drizzle of olive oil, place all ingredients in, and simmer covered on low for about 25 minutes, stirring occasionally. Taste the sauce for seasoning, you may need to add more salt, and once it reaches the desired consistency, set aside. I like my tomato sauce to be a bit chunky, so I found that 25 minutes simmering on medium-low was the perfect time.
2. Preheat oven to 400 degrees F.
3. For the Enchilada sauce: In a saucepan, pour a tsp. of oil in and saute garlic for 2 minutes. Add in the chipotle chilis, chili powder, cumin, chicken stock, hatch chiles, tomato sauce, salt, and stir. Saute for about 5 minutes and then add in the cornstarch and whisk. Stir until it thickens a bit, about 2 minutes or so, then set aside. I remove the chiptole chilis after the sauce is done.
4. For the turkey filling: In a large nonstick pan, heat another drizzle of oil, add in the onion and garlic, and saute for about 3 minutes. Add in the turkey meat, all of the seasonings (hatch pepper, cilantro, cumin, chili powder, oregano, salt), and stir. Cook until the meat looks just about done and then add in the remainder of the ingredients. Cook for another 5 minutes, stirring well, and then turn off the heat.
5. Putting it all together: Spray a pyrex dish with olive oil nonstick spray. Fill each tortilla with filling, roll up, and place in the dish fold side down. Once all the tortillas are down, cover with all the enchilada sauce, a few tbsp. of cheese, cover with foil, and bake for about 20 minutes.
6. Top with fresh avocado and cilantro to serve!