Quick & easy enchiladas! Just layer tortillas with turkey & cheese, pop in the oven & you'll have a Mexican-inspired casserole that everyone will love.
Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with a non-stick spray.
Heat oil in a large skillet. Cook onion, spices, and green chiles together until onions are translucent, about 5 minutes. Note: If using ground turkey, add with the onion mixture and cook until turkey iw well done.
Place cooked onions and cut-up or shredded turkey in a large bowl. Add 1-½ cups of enchilada sauce and stir well. Set aside.
To assemble:
Pour a small amount of enchilada sauce in bottom of prepared baking dish (just barely enough to cover). Lay 4 or 5 half-tortillas in bottom. Overlap them so the bottom is completely covered.
Continue layering with ⅓ of turkey mixture, ⅓ of black beans, 1 cup cheese. Repeat with layers 2 more times ending with cheese.
Pour remaining enchilada sauce over all. Cover with aluminum foil.
Bake for 30 minutes then remove from oven, uncover, sprinkle remaining ¾ cup cheese on top, and bake for another 10 minutes. If you like your cheese browned, place under the broiler for 3-5 minutes.
Serve with chopped lettuce & tomato and avocado slices.
Notes
STORE/REHEAT/FREEZETo Store: Cover the casserole dish with foil and store it in the refrigerator for up to 5 days.To Freeze Unbaked: Cover with aluminum foil and freeze for up to 3 months.To Freeze Baked: Make sure the casserole is cooled to room temperature. Transfer the leftovers to a freezer-safe container or slice the casserole into individual servings and place them in separate freezer containers. Freeze for up to 3 months.To Reheat Baked: Bake it in an oven-safe dish covered in foil at 350°F for 20 to 30 minutes, or until heated through. You can also microwave it in 1-minute increments until heated through.