2 tablespoons extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground coriander
1 tablespoon cumin
2 teaspoons dried cilantro
2 teaspoons sugar
1 teaspoon Kosher Salt
1-1/2 cups shredded, cooked turkey meat (or you can use 1 pound of ground turkey)
8 ounces tomato sauce
3/4 cup Manischewitz® Turkey Broth
1/2 cup fresh tomatoes, diced
1 small red pepper, diced
1 small green pepper, diced
3/4 cup corn niblets
1 small jalapeno pepper, seeded and diced (optional)
FOR THE TORTILLAS AND TOPPINGS:
10 (6-inch) corn tortillas
3/4 cup Tofutti® non-dairy sour cream
1 avocado, pitted and sliced into 1/2 inch pieces
1 cup shredded carrots
Romaine lettuce leaves, shredded
Pre-heat oven to 400 degrees F.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chopped onion and sauté stirring occasionally until they have softened and lightly browned (7-8 minutes). Stir in the garlic, chili powder, coriander, cumin, cilantro, sugar and salt. Cook for about 45 seconds. Add the shredded turkey. Mix well to evenly combine the turkey with the spices and onion mixture. Add the tomato sauce and turkey broth. Simmer for 5 -6 minutes. Remove from heat.
Over a large bowl, push the turkey pieces through a fine mesh strainer, pressing on the turkey and onions with the back of a wooden spoon to extract as much sauce as possible. Set the sauce aside.
Place the shredded turkey in a separate bowl. Add the tomatoes, peppers, corn niblets and jalapeno pepper. Set aside in refrigerator until needed.In a 9 x 13 baking pan, spread 1/2 cup of the reserved tomato sauce. Microwave the tortillas, two at a time for 30-40 seconds until they are warm and pliable. Spoon 1/4 cup turkey mixture down the center of each tortilla. Roll the tortillas and arrange on baking pan, seam side down. Pour remaining tomato sauce over the rolled turkey enchiladas. if there is leftover chicken in the bowl, spread on top of the tortillas.
Cover the pan tightly with foil and bake until heated through, about 15 minutes.
To serve: Spoon dollops of the Tofutti® sour cream on top of the hot enchiladas. Garnish with slices of avocado and shredded carrots & lettuce.