Preheat oven to 350°F. Spray a large 9×13 inch baking dish with cooking spray. Then spread ⅓ cup salsa verde evenly along the bottom of the dish. Set aside.
Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.
Lay a flour tortilla out a workspace.
Spread 2 tablespoons salsa verde all over the surface of the tortilla.
Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans. (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.) Fold the tortilla over to seal it, then transfer the enchilada to the pan.
Repeat with the remaining tortillas until all 8 enchiladas are in the pan.
You may need to squish them together a bit to make room.
Spread the remaining salsa verde on top of the enchiladas. Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.
Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves. Serve immediately.
Turkey Enchiladas · Dinner Match Lab | Dinner Match Lab
