Turkey & Black Bean Enchiladas

Adapted from Ree Drummond

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• 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 or GF flour
  • 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)

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1. For the sauce –
   1. In a saucepan over medium-low heat, whisk together the oil and flour and allow to bubble.
   2. Pour in the enchilada sauce and chicken broth.
   3. Bring to a boil, reduce the heat, and simmer, stirring occasionally.
   4. Set aside.
2. For the filling  
   1. Place a large skillet over medium heat; add oil to coat the bottom of the pan.
   2. Add turkey, onion, garlic, salt, and pepper; cook until turkey is no longer pink.
   3. Mix in the black beans, 2 cups of the cheese, and a few spoonfuls of enchilada sauce.
3. 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.
4. Preheat oven to 350-F.
5. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
6. 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).
7. Place a generous scoop of the turkey mixture on the tortilla; roll and place seam side down onto the baking dish.
8. Repeat with the rest of the tortillas and pour the remaining sauce all over the top.
9. Sprinkling remaining cheese and green onions over the top.
10. Bake enchiladas for 25 minutes, or until bubbly. Sprinkle cilantro over the top.