Turkey and Green Chile Enchiladas | Oregonian Recipes

Ingredients

• 3 tablespoons vegetable oil
• 1 onion, halved and sliced thin
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 (10-ounce) cans green enchilada sauce
• 1 pound cooked turkey, shredded (about 4 cups)
• 1 cup canned chopped green chiles, drained
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 1/2 cup frozen corn
• 1/2 cup minced fresh cilantro
• 12 (6-inch) corn tortillas
• Vegetable oil spray