- 6 tablespoons extra-virgin olive oil
- 2 jalapeños, finely chopped
- 3 large onions, sliced, divided
- 2 teaspoons ground cumin
- 4 cups shredded cooked turkey
- 16 ounces grated Monterey Jack or mild Cheddar, divided (about 4 cups)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 (14-oz.) cans red chili enchilada sauce (about 1½ cups)
- 16 corn tortillas, warmed
- 1 cup roasted pumpkin seeds, coarsely chopped
- fresh cilantro leaves, for serving
- Preheat oven to 425° F. Heat the oil in a large skillet over medium-high. Add the jalapeño, ⅔ of the onion, and the cumin; cook, tossing often, until the onion is softened, 10 minutes. Remove from heat. Mix in the turkey, half the cheese, and the salt and pepper.
- Divide 1 cup of the enchilada sauce between two 9-by-13 inch baking dishes. Roll up the turkey mixture in the tortillas (about ⅓ cup per tortilla) and place seam-side down (8 per dish).
- Top with the remaining enchilada sauce and cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 15 to 20 minutes. Serve topped with the pumpkin seeds, cilantro, and the remaining onion.
How to freeze and reheat:
Bake the enchiladas, leaving off the garnishes. Cool completely, then tightly wrap each dish in plastic wrap and foil and freeze. To reheat, bake, covered, in a 350°F oven for 10 minutes. Uncover and bake until warmed through and bubbly, 15 to 20 minutes more.