Turkey Enchiladas

And way too much turkey!

Turkey Enchiladas
Adapted slightly from Simple Recipes via Felony Kirsch

Ingredients:
7 T. Chili Powder
2 t. Cumin
1 t. Oregano
1 t. Garlic Powder
1 t. Cinnamon
1/8 t. Cloves
1 t. Sugar
3 t. Salt
1/4 C. Flour
3 T. Olive Oil
2 C. Turkey/Chicken Stock
1 medium Onion, chopped
3 Garlic cloves, minced
2 Jalapeno Peppers, seeded and minced
4 C. cooked Turkey meat, chopped
1 15-oz. can Black Beans, drained
10 oz. Cheddar Cheese, grated
1/4 C. Cilantro, chopped
2 T. Lime Juice
8-16 Flour Tortillas, depending on size and thickness
Garnishes are up to you!

Directions:
Preheat the oven to 350 degrees.  Heat 2 T. olive oil on medium heat in a cast iron pan and add the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, 2 t. salt, and flour.  Cook for a few minutes or until fragrant, stirring as needed to keep them from burning.  Slowly whisk in the stock, until smooth.  Let come to a simmer, cook for a minute, remove from heat, cover and set aside.

In a separate pan, heat 1 T. olive oil on medium heat. Add the onion, garlic and jalapenos and cook until the onions are translucent, about 5 minutes.  Remove from heat and place in a medium mixing bowl.  Add the turkey meat, beans, 1 C. grated cheese, cilantro, lime juice, 1 t. salt, and 1/2 C. enchilada sauce (from the cast iron pan). 

Spread 1/2 C. enchilada sauce over the bottom of a 9×13 casserole dish.  This is going to be messy:  take one tortilla at a time, spread it in the casserole dish to coat with some sauce, and place about 1/2 cup of the filling in the middle of the tortilla.  Roll the tortilla around the filling and squish it to the end of the casserole dish.  Continue until the tortillas fill the dish.  Cover the enchiladas with the remaining sauce and top with the remaining cheese.  Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.  Serve immediately with your favorite toppings!