Adapted from Ree Drummond
- 10-12 corn tortillas or 6-8 (8-inch) flour tortillas
- 3 cups shredded cheese
- 2 scallions, finely chopped
- 1/4 cup cilantro, chopped
- Sauce
- 2 tablespoons oil
- 2 tablespoons all-purpose flour, GF flour, or cornstarch
- One (28-oz) can enchilada sauce or easy homemade enchilada sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Filling
- 1 pound ground turkey
- 1/2 medium onion, finely diced
- 1 large clove garlic
- 1 teaspoon kosher salt
- 1 can black beans, drained
- 1 can mild diced green chiles (optional)
- For the sauce –
- In a saucepan over medium-low heat, whisk together the oil and flour and allow to bubble.
- Pour in the enchilada sauce and chicken broth.
- Bring to a boil, reduce the heat, and simmer, stirring occasionally.
- Set aside.
- For the filling
- Place a large skillet over medium heat; add oil to coat the bottom of the pan.
- Add turkey, onion, garlic, salt, and pepper; cook until turkey is no longer pink.
- Mix in the black beans, 2 cups of the cheese, and a few spoonfuls of enchilada sauce.
- For the tortillas –
- Corn: Heat a small skillet over medium heat. Spray or brush a small amount of oil onto each side of the tortillas. Lightly fry the tortillas until soft and pliable.
- Flour: See easy instructions for filling flour tortillas at Pilsbury.com.
- Preheat oven to 350-F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
- One at a time, dip each [corn] tortilla into the sauce. Set the sauce-soaked tortilla on a plate (skip this step if using flour tortillas).
- Place a generous scoop of the turkey mixture on the tortilla; roll and place seam side down onto the baking dish.
- Repeat with the rest of the tortillas and pour the remaining sauce all over the top.
- Sprinkling remaining cheese and green onions over the top.
- Bake enchiladas for 25 minutes, or until bubbly. Sprinkle cilantro over the top.