Enchilada's

2 pounds ground turkey
1 white onion (diced)
1 1/2 chipotle pepper in adobe sauce – La Morena (put rest in freezer)
2 cups of cheese (Mexican blend and cheddar)
2 cans of enchilada sauce (red or green)
1 tomato
Cilantro
Cumin
Green onion/Scallions
Bell peppers (optional)
Tomatoes (diced)
Corn tortillas - La Tortilla Factory Recommended

Cook meat on medium - cover and stir occasionally about 10 mins total.  While the meat is cooking sauté onions (and bell peppers) with olive oil on low heat.  After meat is cooked, strain, and bring back to pan.  Then add onions, 1 can of sauce (heated), cilantro, 1 cup of cheese, cumin, stir and simmer on very low heat.

Heat Tortillas in pan on very low heat - each side – let it warm tortillas and make them soft.

Create an assembly line of mixture:
skillet for tortilla
meat and sauce mixture

sprayed baking sheet or dish.

Put a spoonful or so of mixture in tortilla and roll up and put in the pan.

Pour the other 1 can of sauce on top of all the enchiladas.  Add the other cup of cheese. Garnish with  cilantro, green onion now, and tomato.  (If you'd like to wait and add the cilantro and tomato after it comes out of the oven that's fine.)

Put in the oven for 10 mins. (no more than 15) mins. in oven on 350.  Serve

Makes 10 - 12