| 1. |
Preheat the oven to 350 °F (175 °C). |
| 2. |
In a skillet over medium-high heat brown the ground turkey, set aside. Meanwhile in a small skillet over medium-low heat warm up some canola oil. While the oil warms up, in a large saucepan, over medium-low heat warm up the red enchilada sauce. In a 9x13" baking pan pour a little bit of the enchilada sauce, just enough to coat the bottom. |
| 3. |
Once the oil is hot, dip each tortilla one a time in the oil for about 5 seconds each side. Set on paper towels to drain. Once you get 6 tortillas done you can make the first layer. Take one of the tortillas and dip it in the saucepan that has the enchilada sauce, just to coat each side, then place it in the baking pan. Do this with each of the 6 tortillas, in a single layer. Add 1/2 of the turkey and sprinkle with 1/3 of the cheese. |
| 4. |
For the second layer repeat using all of the turkey. All the meat will be in the middle of the enchiladas but use only 1/3 of the cheese. |
| 5. |
Once you have layered remaining 6 tortillas on the top, pour any remaining enchilada sauce on top and then top with remaining cheese. |
| 6. |
Cover with foil and bake for 20 minutes. Then uncover and bake for 5 minutes or until cheese is melted. |
| 7. |
They can be served with rice and beans, a side salad or montadas which means with a fried egg on top. |
| 8. |
Note: if you don't want to use canola oil then you can warm up the tortillas in the microwave. Just wrap each one in a damp paper towel and microwave 10 seconds or until warmed through. Ground beef can also be used instead of ground turkey. |
