- 1 cup shredded cheese (cheddar or Mexican blend works well)
- Sour cream, chopped cilantro, and green onions for garnish
Instructions:
1. Preheat the oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
3. Add shredded turkey, green chiles, black beans, cumin, garlic powder, salt, and pepper to the skillet.
4. Stir well to combine and cook for 5-7 minutes, or until the filling is heated through and the flavors have melded together.
5. Warm up the corn tortillas in the microwave or on a griddle. Use tongs to remove them from the heat and spread about 1/4 cup of the turkey mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish.
6. Repeat with the remaining tortillas and filling.
7. Pour salsa verde over the enchiladas, making sure to cover them completely.
8. Sprinkle shredded cheese on top of the enchiladas.
9. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Let the enchiladas cool for a few minutes before serving. Top with sour cream, chopped cilantro, and green onions for added flavor.
Enjoy your delicious Green Chile Enchiladas with leftover turkey!