Turkey and Green Chili Enchiladas

Serves 5 to 6. Recipe is courtesy of America’s Test Kitchen and is from its latest cookbook, “The Make Ahead Cook.” “Why this recipe works: To give our turkey leftovers a bold makeover, we looked south of the border to saucy, spicy enchiladas. For the filling, we sautéed sliced onion with garlic, cumin, and chili powder, then stirred in our shredded cooked turkey, corn, green chilies, Monterey Jack cheese, and enchilada sauce. Canned enchilada sauce provided great flavor and kept this dish easy enough for a weeknight. Fresh cilantro brought an herbal note to the filling. We softened corn tortillas in the microwave, then wrapped them around the filling and arranged them in a 13-inch-by-9-inch baking dish. To keep the tortillas from drying out and cracking while baking, we lightly coated them with vegetable oil spray before pouring more enchilada sauce over the top and sprinkling on more cheese. After just 20 minutes in the oven, our enchiladas were piping hot and the cheese was gooey and bubbling. Serve with lime wedges, sour cream, thinly sliced scallion, and hot sauce. The cooked turkey in this recipe is from Turkey Breast en Cocotte With Pan Gravy.”

3 tbls. vegetable oil, divided

1 onion, halved and sliced thin

4 garlic cloves, minced

1 tsp. ground cumin

1/2 tsp. chili powder

2 (10-oz.) cans green enchilada sauce

1 lb. cooked turkey, shredded (4 cups)

1 cup canned chopped green chilies, drained

8 ozs. Monterey Jack cheese, shredded (2 cups)

1/2 cup frozen corn

1/2 cup minced fresh cilantro

12 (6-inch) corn tortillas

Vegetable oil spray

1. Adjust oven rack to middle position and heat oven to 450 F. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 ­minutes. Stir in garlic, cumin and chili powder and cook until fragrant, about 30 seconds. Off heat, stir in half of enchilada sauce, shredded turkey, chiles, 1/2 cup Monterey Jack, corn and cilantro.

2. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute. Working with 1 warm tortilla at a time, spread 1?3 cup filling across center of tortilla, roll tortilla tightly around filling, and place seam side down in greased 13-inch-by-9-inch baking dish.

3. Spray tops of enchiladas with vegetable oil spray. Pour remaining enchilada sauce over enchiladas, covering tortillas completely, then sprinkle remaining 11/2 cups Monterey Jack across center of enchiladas. Cover dish tightly with greased aluminum foil and bake until enchiladas are hot throughout and bubbling around edges, about 15 minutes. Remove foil and continue to bake until cheese is completely melted, about 5 minutes. Serve.