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1
Preheat oven to 350
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2
Heat oil in frying pan on stove.
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3
Heat another pan and add onions and bell pepper.
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4
Cook until soft and add the ground turkey.
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5
When oil in other pan is hot, add tortillas, one or two at a time, until lightly golden yet still pliable.
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6
Flip once and remove.
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Set aside until you have as many tortillas as you need.
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8
When the turkey is cooked through, add the taco seasoning and follow packet directions accordingly.
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9
Add minced garlic and green chiles at this point if desired.
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10
I also squeezed a lime into the meat mixture.
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11
(Optional )
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12
Remove excess oil (if any) in the first pan and add a bit of salsa verde.
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13
Turn down burner, you just want it slightly heated.
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14
Add 1/2 cup or so of salsa verde to bottom of casserole or baking dish and spread it to cover the bottom.
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15
(I always spray my dishes with cooking spray before adding enchilada sauce).
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Take one tortilla and lay it in salsa verde in the pan, flipping over as well, to coat it.
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Then add a spoonful or two of the meat mixture to your tortilla and give it a roll.
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Place seam side down in prepared casserole or baking dish.
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Repeat until you have the desired amount of enchiladas.
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20
Spread remainder of the salsa verde on top of the rolled enchiladas.
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Drizzle crema over enchiladas.
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Then sprinkle as much cheese and cilantro on top of that as you'd like.
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Bake in preheated oven for a half hour or until heated through.
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Enjoy.
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25
:)
