24(6'') (6’’) corn and wheat blend tortillas, or gluten-free tortillas if needed
For serving: diced tomato and avocado, freshly-squeezed lime juice, cotija cheese, or freshly-chopped cilantro
Place a large skillet over medium heat. Add a tablespoon or so of oil and heat until it glistens. Add the ground turkey and the chorizo. Cook, breaking up with a wooden spoon until the meat is brown all over. Add the poblano pepper and cook for 5 minutes to soften. Remove the skillet from heat and stir in the black beans and ½ cup of the enchilada sauce. Cool the mixture for 10 minutes.
If cooking the enchiladas right away, preheat oven to 350℉. Lay the tortillas on a flat surface and have greased baking dishes prepared on the side.
Spoon about ¼-⅓ cup of the enchilada meat filling onto a tortilla. Add a tablespoon of cheese. Roll the tortilla up and place it seam-side-down in the greased baking dish. Repeat until all the tortillas have been filled.
Top the enchiladas with the remaining sauce (1 ½ cups) and cheese (about 1 cup). Bake for 25-30 minutes until the cheese is melted, the sauce bubbles, and the edges of each tortilla are slightly crispy. Serve hot and top as desired with fresh tomato, avocado, cilantro, lime juice, and cotija cheese.
Freeze assembled and unbaked enchiladas for up to 6 months. Place in the fridge for 12-20 hours to thaw and bake as directed.
Freeze baked enchiladas in meal-prep containers. Thaw in the fridge overnight and microwave for 2-3 minutes to reheat.
Freeze enchilada filling for up to 6 months and use as desired on quesadillas or nachos. Thaw in the fridge overnight for using or defrost in the microwave and use right away.