4 TBS. olive oil
1/3 cup all purpose flour
2 cans chicken broth
3 TBS Chili powder
1 can chipoltes in adobo sauce, minced ( here is where you might want to cut it down if you don't like it too spicy)
1 large onion
4 cloves garlic, minced
2lbs. ground turkey
1 small package of corn tortillas
2 c. shredded cheddar
1/2 cup cilantro
1. Make sauce: In a medium saucepan, heat 3 TBS oil over medium heat. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 1 1/2 c. water; bring to boil whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2 Make filling: In a skillet cook turkey, onion, garlic over medium high heat. Season with salt and pepper. Cook, stirring, until cooked through.
3. Preheat oven to 350. Spoon a little sauce in the bottom of 2- 9x13 baking dishes. Set aside. Make enchiladas. Stack Tortillas; wrap in foil and warm in oven for 15 mins. Do this while you are making filling. When heated put 1/4 c. of mixture in center of tortillas, add some cheese and roll up and place in baking dish. Do this until all mixture is gone.
4. Raise oven heat to 450. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly. 15-20 mins. Served garnished with cilantro. Nice with a salad.