Turkey Enchiladas

Ingredients

• 1 lb ground turkey
• ½ yellow onion
• 2 clove garlic
• 20 oz red enchilada sauce
• 8 corn tortillas
• 2 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh cilantro (optional)
• ½ cup sour cream (optional)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart, until browned. Drain any excess fat.
3. Add diced onion and minced garlic to the skillet with the turkey. Cook until onion is softened, about 5 minutes. Stir in chili powder, cumin, salt, and pepper.
4. Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish. Warm tortillas briefly in the microwave or a dry skillet to make them pliable.
5. For each enchilada, spread a thin layer of enchilada sauce on one side of a tortilla. Spoon about 1/4 cup of the turkey mixture and a sprinkle of cheese down the center. Roll up the tortilla tightly and place seam-side down in the baking dish.
6. Once all enchiladas are rolled and placed in the dish, pour the remaining enchilada sauce evenly over them. Top with the remaining shredded cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. Garnish with fresh cilantro and serve with sour cream, if desired.