Lunch: Turkey Enchiladas

Recipe by The Casserole Queens You won't recognize your Thanksgiving leftovers in this cozy dish. The amazing mole sauce is easy and affordable, and has all the delicious flavors of our Texas roots. — Crystal and Sandy

This recipe includes superfoods such as:

Cinnamon, Sunflower Seeds

Health benefits of Turkey Enchiladas

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium.

Ingredients

6 dried ancho chiles
1 c. vegetable oil
1 tbsp. vegetable oil
1 medium onion
6 clove garlic
1 can diced tomatoes
1/2 ripe banana
1/2 c. roasted pepitas (hulled pumpkin seeds) or sunflower seeds
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
.13 tsp. coriander
kosher salt
Pepper
1/3 c. semisweet chocolate chips
12 small corn tortillas
2 c. shredded cooked turkey or rotisserie chicken
1 c. chopped fresh cilantro
8 oz. Monterey Jack cheese

Instructions

Heat oven to 350 degrees F. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the onion and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes.
Transfer the onion mixture to a blender (reserve the skillet). Add the tomatoes (and their juices), banana, pepitas, chiles or chili powder, cinnamon, allspice, coriander (if using), 1 teaspoon salt, 1/8 teaspoon pepper and 1/2 cup water (or chile cooking liquid, if using). Blend until smooth.
Return the mixture to the skillet. Stir in the chocolate chips and 1 1/2 cups water and simmer until the chocolate has melted and the mixture has slightly thickened, 8 to 10 minutes. Keep warm.
Warm the tortillas: Either, heat the remaining vegetable oil in a skillet over medium heat until warm; turn off the heat, then, working with 1 tortilla at a time, place it in the oil for 5 seconds (the tortilla should be flexible, not brown or crunchy); transfer it to a cutting board and repeat with the remaining tortillas. Or, wrap the tortillas in a damp paper towel and microwave on high until pliable, 30 seconds.
Spread 1/2 cup of the warm sauce in two small baking dishes or a 13- by 9-inch baking dish. In a large bowl, combine the turkey, cilantro, 1/2 cup sauce and 1 cup cheese. Roll the turkey mixture in the tortillas (about 1/4 cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until the cheese is melted and the filling is heated through, 20 to 25 minutes. Top with pepitas and cilantro before serving, if desired.