• Sauté the red onion, poblano, and roasted green chilis in a little oil for a couple of minutes. Add in the ground turkey, and stir it regularly to break it into small bits as it browns.
  1 cup red onion, 1 cup poblano pepper, 4 oz roasted green chilis, 1 lb ground turkey
• While the turkey is browning, mix the sauce, water, garlic powder, chili powder, cumin, salt, and pepper in a small bowl.
  1/4 cup enchilada sauce, 1/4 cup water, 1 tsp chili powder, 1 tsp Mexican Oregano, 1/2 tsp garlic powder, 1/2 tsp cumin, 1 tsp Kosher salt, 1/2 tsp black pepper
• Combine the shredded Monterey jack cheese with the crumbled queso fresca.
  2 cups Monterey jack cheese, 1 cup queso fresco
• Once the ground turkey has finished browning, drain any extra liquid, and turn the heat down to a low simmer.
• Add the enchilada seasoning and beans, and cook uncovered over low heat for 5 to 10 minutes, stirring occasionally, to incorporate the flavors.
  1 16 oz can pinto beans

MAKING THE ENCHILADAS

• Lightly spray the bottom of a baking dish with cooking spray and pour enough sauce to coat the bottom of the baking dish.
• Warm the tortillas in the microwave for 30 to 40 seconds. The tortillas should be warm enough that they're pliable.
  8 10-inch flour tortillas
• Scoop approximately 3/4 of a cup of filling into the center of a tortilla, and sprinkle on approximately 1/4 cup of the cheese mixture. Fold the tortilla over the top and pull it back, tucking in the sides before flipping it over.
• Place the filled tortillas folded side down in the pan.
• Once the pan is filled up, pour the remainder of the sauce over the top, sprinkle on the rest of the cheese, followed by the cilantro.
  20 - 24 oz red enchilada sauce, 1/3 cup cilantro
• Bake in a 350℉ (177℃) oven for 20 to 25 minutes. The enchiladas are done when the cheese has melted and is just starting to turn a golden brown.
• Top the enchiladas with the diced avocado mixture.
  1 avocado, 1/3 cup red onion, 1/3 cup cilantro, 1 tsp lime juice