ATK Turkey and Green Chile Enchiladas

SERVES 4 TO 6 
TO PREP AND COOK 1 HOUR
Why This Recipe Works: To give our turkey leftovers a bold makeover, we looked south of the border to saucy, spicy enchiladas. For the filling, we sautéed sliced onion with garlic, cumin, and chili powder, then stirred in our shredded cooked turkey, corn, green chiles, Monterey Jack cheese, and enchilada sauce. Canned enchilada sauce provided great flavor and kept this dish easy enough for a weeknight. Fresh cilantro brought an herbal note to the filling. We softened corn tortillas in the microwave, then wrapped them around the filling and arranged them in a 13 by 9-inch baking dish. To keep the tortillas from drying out and cracking while baking, we lightly coated them with vegetable oil spray before pouring more enchilada sauce over the top and sprinkling on more cheese. After just 20 minutes in the oven, our enchiladas were piping hot and the cheese was gooey and bubbling.
Serve with lime wedges, sour cream, thinly sliced scallion, and hot sauce.
3 tablespoons vegetable oil
1 onion, halved and sliced thin
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (10-ounce) cans green enchilada sauce
1 pound cooked turkey, shredded (4 cups)
1 cup canned chopped green chiles, drained
8 ounces Monterey Jack cheese, shredded (2 cups)
1/2 cup frozen corn
1/2 cup minced fresh cilantro
12 (6-inch) corn tortillas
Vegetable oil spray
1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 ­minutes. Stir in garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Off heat, stir in half of enchilada sauce, shredded turkey, chiles, 1/2 cup Monterey Jack, corn, and cilantro.
2. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute. Working with 1 warm tortilla at a time, spread 1/3 cup filling across center of tortilla, roll tortilla tightly around filling, and place seam side down in greased 13 by 9-inch baking dish.
3. Spray tops of enchiladas with vegetable oil spray. Pour remaining enchilada sauce over enchiladas, covering tortillas completely, then sprinkle remaining 1 1/2 cups Monterey Jack across center of enchiladas. Cover dish tightly with greased aluminum foil and bake until enchiladas are hot throughout and bubbling around edges, about 15 minutes. Remove foil and continue to bake until cheese is completely melted, about 5 minutes. Serve.