Add onions and saute for 2-3 minutes until they begin to soften
½ yellow onion
Place garlic and ground turkey in pan. Break up turkey into small chunks.
2 cloves garlic, 1 pound ground turkey
Add seasoning and cook until turkey is no longer pink
1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon dried oregano flakes, ½ teaspoon kosher salt, ¼ teaspoon pepper
Stir in tomato sauce and cook for a few minutes
1 cup tomato sauce
Remove from heat and stir in fresh cilantro
Spray a 9x13 baking dish with a nonstick spray. Pour enchilada sauce into pan with just enough to cover the bottom on pan.
28 ounce red enchilada sauce
Wrap the corn tortillas in damp paper towels and microwave for 5-10 seconds, just until they are warm. This will help prevent the tortillas from splitting while rolling.
12 corn tortillas
Add about ¼ cup of filling to the center of one tortilla. Sprinkle with cheese and then roll up. Place in baking dish with seam side down. Continue with remaining tortillas.
2 cups shredded cheese
Pour remaining enchilada sauce over the top and sprinkle with remaining cheese
Bake uncovered in a preheated 350°F oven for 15-20 minutes until the cheese is melted and the enchiladas are hot
Serve with your favorite toppings
Notes
Step-by-step photos are available in the post above this recipe card
Don't overfill the tortillas
Warming the tortillas with a damp cloth or paper towel helps prevent the tortillas from cracking while rolling
If using flour tortillas, there's no need to heat the tortillas first
Since the tortillas aren't dipping in oil, they may crack once in the pan. This is okay!
If you can't get all the enchiladas in the pan, place a couple on the side
Bake uncovered just until everything is heated through