Preheat your oven to 350˚F. This is an important first step to ensure your enchiladas bake evenly and come out bubbly and golden.
Next, grab a large skillet and add the ground turkey and diced onion. Cook over medium heat, breaking up the meat as it cooks. You’re looking for the meat to be browned and no longer pink. This usually takes about 7 to 10 minutes. Once cooked, drain any excess grease, then mix in the taco seasoning. Remove from heat once well blended.
In a separate small skillet, heat 1 tablespoon of cooking oil over medium heat. When the oil is hot, carefully add each corn tortilla, flipping them to warm and coat them with the oil. This makes them pliable and adds a delicious flavor. Repeat this for all tortillas, adding more oil as necessary.
Now, pour 1/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it to coat the bottom. This prevents sticking and adds flavor to the base.
It’s time to assemble! Take a warm tortilla, spoon a portion of the turkey mixture into the center, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat this process until all tortillas are filled and snugly arranged in the pan.
Cover the rolled enchiladas with the remaining enchilada sauce, ensuring they are all generously coated. Then sprinkle the cheddar cheese over the top.
Slide the baking dish into your preheated oven and bake for 20 to 25 minutes. You’re looking for the cheese to melt and the edges to start bubbling slightly. This is when they look their best!
Once done, remove your enchiladas from the oven and garnish with freshly chopped cilantro or pico de gallo for an extra burst of flavor. Serve hot and watch your family devour them!
