16oz.shredded Monterey Jack cheeseor cheddar, pepper jack, etc.
cilantro, red onion, sour cream, avocado, etc.for serving (optional)
Preheat oven to 375 degrees F.
Sauté the diced onion over medium-high heat in the olive oil in a large skillet until softened and starting to brown (about 3 minutes).
Add the minced garlic (2 cloves) and ground turkey (1 lb.), along with kosher salt and black pepper. Continue cooking over medium-high heat, breaking up the turkey into small pieces and stirring consistently, until turkey is just cooked through (about 5 minutes).
Turn the heat down to medium-low and add the black beans and corn. Stir and heat until ingredients are warmed through (about 1-2 minutes).
Add 1/4 cup of the enchilada sauce to the turkey mixture and stir together. Turn off heat.
Meanwhile, wrap the flour tortillas (10) in a damp paper towel and microwave for 30 seconds to a minute, to warm them up. This will make them more malleable and easier to roll.
Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13 baking dish. Fill each tortilla with about 1/3 cup of the turkey mixture (just estimate, it doesn't have to be perfect), along with about 2 tablespoons of the shredded cheese. Fold the tortilla over to overlap the two sides, and place each seam-side down in the prepared baking dish.
If you have any leftover filling, just stuff along the ends of the prepared enchiladas in the baking dish (or use it for another purpose).
Cover the center of the enchiladas with the remaining 1 cup of enchilada sauce, and top with remaining cheese.
Bake covered with foil at 375 degrees for 20 minutes. Uncover and bake for 10 more minutes, until cheese is fully melted and ends of enchiladas are starting to brown a bit.
Serve topped with diced avocado, red onion, fresh cilantro, and sour cream, if desired.
For a gluten-free version, use corn tortillas. I recommend toasting them before using them, so they hold together better. You can do this in the oven for a few minutes or over a gas burner. At the very least, warm them in the microwave so they are more malleable and don't break apart.
Make them vegetarian: Use a vegetarian meat substitute for the turkey, such as vegetarian chorizo or even mushrooms.
Make ahead/freezer instructions: Assemble the enchiladas and store in your refrigerator for up to 3 days or in the freezer, wrapped tightly in foil, for up to 3 months. Cook from the refrigerator for 30 minutes covered and 10 minutes uncovered. Cook directly from the freezer for 40 minutes covered and 20 minutes uncovered.
Use cooked/shredded turkey: if you have Thanksgiving leftovers, just add 2 cups shredded meat to the skillet after cooking the onions, along with the beans and corn, until it's heated through. Then, proceed as directed.