15-Minute Turkey Enchiladas Recipe | Dinners | Umami

Ingredients

• 4 to 8 soft corn tortillas, warmed in the microwave or in a foil-wrapped pouch in the oven or toaster oven
• 1 1/2 ounces picked roast turkey meat per tortilla
• 3 tablespoons vegetable or canola oil
• Kosher salt
• 1/4 cup homemade or store-bought mole poblano per tortilla (see note)
• 1 tablespoon Mexican-style crema per tortilla (see note)
• Crumbled cotija cheese for serving
• Sliced white onions for serving
• Chopped fresh cilantro leaves for serving
• Lime wedges, for serving