1 1/2 lb. ground turkey
1/2 cup diced onion
1 (4 oz.) can diced green chilies
2 1/2 cups Cheddar & Monterey Jack cheese
1 env. taco seasoning
1/4 cup water
1 (20 oz.) can enchilada sauce, divided
12 to 16 (6-inch) corn tortilla shells
fresh chopped cilantro, for garnish

Pour 1 cup enchilada sauce in the bottom of two 9x13-inch baking dishes, 1/2 cup in each; set aside.

Heat ground turkey, onion, and green chilies in a saucepan over medium high heat making sure to crumble the meat as it cooks. Once the meat is fully cooked add taco seasoning and 1/4 cup of water. Mix will and let cook additional 2-3 minutes on low medium heat. Add 1/4 cup of enchilada sauce and 1 cup of cheese to meat and mix well until cheese is melted then remove from heat.

Preheat oven to 375°F. Warm corn tortillas in microwave about 30 seconds to soften.

TO ASSEMBLE THE ENCHILADAS:

Lay tortilla on a flat surface and spoon about 1/4 cup of the meat mixture in the center. Roll the tortilla and place seam side down into prepared baking dish. Repeat with remaining tortillas and meat mixture.

Note: One baking dish will fit about 8-10 complete enchiladas, depending on how tightly they are rolled.

Divide remaining enchilada sauce and cheese over the top of the enchiladas in each baking dish.

Place into oven uncovered and bake at 375°F until cheese is bubbly, about 20 minutes.

Serve immediately, garnished with cilantro, if desired.

Submitted by: Candice C.