Turkey Enchiladas

Preheat the oven to 400° F.

Cut the end off the onion and slice it in half through the root. Peel both halves.

Mince the onion into very small pieces by making horizontal cuts about 1/8 to 1/4 in apart, then vertical cuts, and finally crosswise cuts.

Grate the cheese using the large holes of a box grater, keeping it cold for easier grating.

Pull leaves off the cilantro until you have about one cup, then mince it to yield about half a cup.

In a large bowl, combine the shredded turkey, about 2/3 of the grated cheese, 1/2 cup of enchilada sauce, the two cans of diced green chilies (undrained), the chopped cilantro, and roughly half of the minced onion. Mix well.

Lightly spray a 13x9 in baking dish with vegetable oil.

Pour 3 to 4 tablespoons of water into a clean cotton dish towel, making it damp but not wet. Place the stack of tortillas inside the towel, fold it over, and wrap snugly. Heat in the microwave for 1 minute, checking for steaming and heating in 10-second increments if needed.

Pour enough enchilada sauce into the bottom of the baking dish to lightly coat it, about 1/2 to 3/4 cup.

Working quickly, take out two tortillas at a time, place about 1/3 cup of filling down the middle of each tortilla, roll tightly, and place seamside down in the baking dish. Repeat until you have two rows of six enchiladas each.

Pour the remaining enchilada sauce over the top of the enchiladas and spread evenly. Scatter the rest of the cheese and minced onions over the top.

Cover the dish tightly with foil and bake for about 20 to 25 minutes until warmed through.

Remove the foil and bake for an additional 5 minutes until the cheese is thoroughly melted.

Allow to sit for about 10 minutes for the cheese to set before serving. Garnish with cilantro leaves and serve with lime wedges, sliced avocado, and/or a dollop of sour cream.

Equipment Needed

Spice Level: