15-Minute Turkey Enchiladas Recipe

• 4 to 8 soft corn tortillas, warmed in the microwave or in a foil-wrapped pouch in the oven or toaster oven
• 1 1/2 ounces picked roast turkey meat per tortilla
• 3 tablespoons vegetable or canola oil
• Kosher salt
• 1/4 cup
• or store-bought
• per tortilla (see note)
• 1 tablespoon Mexican-style crema per tortilla (see note)
• Crumbled cotija cheese for serving
• Sliced white onions for serving
• Chopped fresh cilantro leaves for serving
• Lime wedges, for serving

1. Place a single tortilla on a cutting board. Add 1 1/2 ounce of turkey meat. Roll tightly into a cigar shape and rest on seam. Repeat with remaining tortillas and turkey.
2. Heat oil in a cast iron or non-stick skillet over medium-high heat until shimmering. Reduce heat to medium. Add enchiladas seam-side-down in a single row (you may have to work in batches). Cook without moving until crisp on first side, 2 to 3 minutes. Carefully turn with tongs or a slotted spatula and cook on second side until crisp.
3. Remove from pan and drain on paper towels. Season with salt immediately. If cooking in batches, cooked enchiladas can be held in a 200u0b0F oven while you cook the second batch.
4. To serve, spread half of sauce on a plate. Top with enchiladas and spoon remaining sauce on top. Drizzle with crema. Sprinkly with cotija, onions, and cilantro. Serve immediately with lime wedges.

corn tortillas, turkey meat, vegetable, kosher salt, tortilla, tortilla, cotija cheese, white onions, fresh cilantro, lime wedges

Taken from www.seriouseats.com/recipes/2014/11/15-minute-turkey-mole-enchilada-recipe.html (may not work)