2cupsenchilada sauce(one batch of any of my recipes, or 2 cups canned sauce)
2cupsshredded colby jack cheese(or preferred cheese)
Make your enchilada sauce if not made already.
Heat a large skillet over medium heat.
Add the turkey and stir occasionally until cooked through.
Add the beans, corn, and green chiles to the turkey. Mix to combine.
Add 1/2 cup water to your enchilada sauce to make it a little thinner. Stir to combine. (If your sauce is already thin, no need to add water, but you will probably need a little more sauce).
Preheat oven to 350°F.
Pour about 1/4 cup of the enchilada sauce and 1/4 cup additional water into the bottom of the baking dish and stir to coat most of the bottom.
Add 1/2 cup of the enchilada sauce to the ground turkey mixture and stir to combine.
Sprinkle approximately 1 ½ Tablespoons of shredded cheese about a third of the way down a tortilla, across the tortilla in a line.
Scoop approximately 2 ½ to 3 Tablespoons of the turkey mixture across the cheese.
Gently but tightly roll the tortilla up. Place in the baking dish at one end with the seam on the bottom.
Repeat with the remaining tortillas and filling.
Pour the rest of the enchilada sauce across the top of the enchiladas. Sprinkle with the remaining cheese (or more cheese as desired).
Bake until the cheese is melted, approximately 20 minutes.
Serve warm with your favorite sides and toppings.
I like to use frozen corn, but you can substitute the 1 1/2 cups corn with one can of corn, drained. One can is less than 1 1/2 cups but works just fine.Cheddar, Monterey jack, pepperjack, or colby jack are all great cheese options.