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Enchiladas with Awesome Red Sauce
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5 from 3 votes

Enchiladas with Awesome Red Sauce

Enchiladas with Awesome Red Sauce – the name says it all! The enchiladas start with a spicy meat mixture wrapped in a tortilla shell. Then, they’re topped with an incredible red sauce, onions and cheese, and baked to bubbling perfection.  
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Cinco de Mayo, Main Course
Cuisine: Cinco de Mayo, Mexican
Servings: 6 servings
Calories: 745kcal
Author: Chula King


Awesome Red Sauce

  • ½ cup unsalted butter
  • 4 cloves garlic minced
  • ½ cup all purpose flour
  • 16 ounces (2 8-ounce cans) tomato sauce
  • 2 cups (16 ounces) low sodium chicken broth
  • 1 Tablespoon chili powder
  • 2 teaspoons dried sage
  • 2 teaspoons ground cumin

Meat Mixture

  • 1 pound lean 93% ground turkey
  • 1 large onion chopped about 2 cups
  • 2 cloves garlic minced
  • 1 Tablespoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried sage
  • 1 teaspoon salt
  • 1 Tablespoon plus 2 teaspoons all purpose flour
  • 14.5 ounce can petit diced tomatoes, undrained
  • cup water


  • 12 6-inch flour or corn tortillas
  • 1 cup finely chopped onion
  • 2 cups (8 ounces) shredded Cheddar cheese, or Colby-Monterery Jack Cheese
  • ½ cup sour cream optional
  • ¼ cup sliced ripe olives optional
  • 2 Tablespoons chives chopped (optional)


  • Red Sauce: Cook minced garlic in melted butter over medium heat for 30 seconds, or until fragrant. Whisk in flour; cook, stirring constantly 1 minute. Gradually add tomato sauce, and chicken broth. Stir to combine. Add chili powder, sage, and cumin. Cook over medium heat, stirring occasionally, until smooth and thickened. If too thick, add additional chicken broth to desired consistency. Yield: 4 cups.
  • Meat Mixture: Brown ground turkey in large skillet over medium heat. Transfer to colander; rinse with hot water to remove as much grease as possible; drain well.
  • Sauté onion in same skillet over medium heat for 5 minutes. Return browned turkey to pan, rubbing between hands to break up. Stir to combine. Add garlic; cook 30 seconds or until fragrant. Add chili powder, cumin, sage, and salt. Stir to combine. Add flour; stir to combine. Add tomatoes; stir to combine. Cook until mixture has thickened. If too thick add about ⅓ cup water. Cover and simmer over medium low heat for 30 minutes. Remove lid and continue cooking until most of the liquid has evaporated, about 10 minutes.
  • Forming Enchiladas: Preheat oven to 350°F. Pour 1-½ cups of red sauce into 9x13x2-inch baking dish; set aside.
  • Microwave tortillas for 10 to 15 seconds to soften.
  • Working one at a time, add ¼ cup of meat mixture to center of tortilla. Roll tightly and place, seam side down into prepared dish. Repeat with remaining tortillas.
  • Pour 1-½ cups of red sauce over enchiladas. Sprinkle on chopped onions.
  • Cover and bake at 350° F for 20 minutes, or until bubbly.
  • Uncover and sprinkle with cheese; bake uncovered for 10 minutes, or until cheese is melted.
  • Garnish with sour cream, sliced olives, and chopped chives.
  • Yield: 6 servings.


Calories: 745kcal | Carbohydrates: 57g | Protein: 37g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 137mg | Sodium: 1746mg | Potassium: 1084mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2310IU | Vitamin C: 16.6mg | Calcium: 438mg | Iron: 7.6mg