Turkey Enchiladas

Ingredients

• cup ssalsa verde
• avocados, peeled, pitted and diced*
• half amedium red onion, diced
• Old El Paso large (burrito-sized) flour tortillas
• cup scooked, roughly-chopped turkey
• cup sshredded Mexican cheese
• (14-ounce) can Great Northern beans
• 1/2 cup chopped fresh cilantro leaves

Instructions

1. 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.
2. Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.
3. Lay a flour tortilla out a workspace.
4. Spread 2 tablespoons salsa verde all over the surface of the tortilla.
5. 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.
6. Repeat with the remaining tortillas until all 8 enchiladas are in the pan.
7. You may need to squish them together a bit to make room.
8. 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.
9. Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves. Serve immediately.