Turkey Enchiladas

 These enchiladas taste really good.  What makes'em better is that you can make them way ahead, and then refrigerate or freeze them, and just bake'm off right before you need to eat.  It's kind of like Stoufer's lasanga lasagna, only tastier, and easier to spell.

• 1 Tbs vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 lb ground turkey
• 3 cups shredded cheese*
• 2 10oz cans of red enchilada sauce
• 1/4 cup drained sliced pickled jalapeños, chopped**
• 1/2 cup fresh cilantro, chopped
• 12-14 6" corn tortillas

1. In a large skillet heat oil over medium high heat.  Add onion and cook about 5 minutes, until lightly browned.  Add garlic, and cook until fragrant.  Add turkey and cook until no longer pink, 5-7 minutes.  Stir in 2 cups cheese, 1/2 cup enchilada sauce, jalapeños, and cilantro.  
2. Heat oven to 400°F.
3. Microwave tortillas, wrapped in a moist paper towel, until pliable, about 1 minute.  Put 1 can enchilada sauce in a shallow bowl, and coat a tortilla in sauce.  Fill with 1/4 cup filling, and roll tightly.  Place seam-side down in a 13- by 9-inch baking dish.  Repeat until filling is gone.  Top with remaining enchilada sauce and cheese.  
4. Cover the baking dish with foil, and bake 10 minutes, remove the foil and bake until cheese is melted, about 5 minutes.  Or after removing the foil you can broil them for a couple minutes for a bubbly, golden finish.

Notes:

• *I like using a mix of Chihuahua brand cheese and sharp cheddar.
• **If you prefer milder heat, sub in canned green chiles.
• The enchilada sauce you use matters--if it tastes gross alone, it probably won't taste much better mixed with everything else...
• In order to bake them off later, simply follow instructions 1 & 3 and then cover tightly and refrigerate for up to 2 days, or freeze.  If they have been refrigerated, bake for about 20 minutes covered, and then 5 uncovered.  If frozen, bake 35 minutes covered, and 10 minutes uncovered. 

Yields 4-6 servings.