Turkey Enchiladas

1. In a large skillet over medium heat - saute onion and garlic in olive oil with a pinch of salt for 5 minutes or so until softened.
2. Add the corn and oregano and cook a few more minutes.
3. Now add the turkey and black beans if using and combine together, add a bit more oil if needed or stock will work too, heat 3-5 minutes. Set aside in a bowl.
4. In another bowl mix enchilada sauce with 1-3 teaspoons chipotle chilis (if you prefer less spicy just add 1-2 teaspoons of the adobo sauce, if you like spicy mince the chilis with a bit of sauce) taste and adjust to your level of spiciness.
5. Heat tortillas over an open flame on your stove to soften, turning to toast each side, set aside on a sheet pan and continue with all tortillas. You can also soften in a skillet with a bit of oil if you like.
6. Heat oven to 375 degrees. Have a 9 x 13 inch baking dish ready as you assemble the enchiladas.
7. Pour some sauce on the bottom of your baking dish about 2/3 cup, spread evenly. Dip each softened tortilla in the sauce to thinly coat then place about 2 tablespoons of filling and a bit of cheese - roll and place seam side down in baking dish. Continue with all tortillas. Pour remaining sauce over rolled tortillas and sprinkle remaining cheese on top.
8. Bake for 20-30 minutes until cheese is melted.
9. Garnish with scallions, cilantro and a dollop of sour cream.

Take a look at our recommended pairing below.