Ingredients
4 lbs smoked turkey breasts
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 can (15 oz) tomato sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika
Salt to taste
Pepper to taste
Directions
1. Preheat your oven to 350°F (175°C).
2. Slice the smoked turkey breasts into even pieces and set aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the finely chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes.
5. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
6. Pour the chicken broth into the skillet and stir to combine with the onions and garlic.
7. Add the tomato sauce, chili powder, ground cumin, dried oregano, and smoked paprika to the skillet. Stir well to combine all the ingredients.
8. Season the sauce with salt and pepper to taste.
9. Let the sauce simmer for 5-10 minutes to allow the flavors to meld together.
10. Place the smoked turkey breasts in a baking dish.
11. Pour the enchilado sauce over the turkey breasts, ensuring they are well-coated.
12. Cover the baking dish with aluminum foil.
13. Bake in the preheated oven for 25-30 minutes, or until the turkey is heated through and the flavors have melded.
14. Remove from the oven and let it rest for a few minutes before serving.