Turkey Enchiladas

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  2 cup Salsa Verde, Prepared, Store-Bought
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  2 Avocado(300g)
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  1 Yellow Onion(55g)
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  8 Flour Tortillas(360g)
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  3 cup Turkey, Roasted
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  3 cup Mexican Blend Cheese
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  14 oz Beans, Great Northern, Canned, Drained
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  0.5 cup Cilantro, Fresh

Instructions

1. 1Drain and rinse the canned beans, then set aside. Shred the turkey if not already shredded. Slice the onion thinly and dice the avocado; divide the avocado and onion into two equal portions—reserve one portion for topping and use the other for filling.
2. 2Lay a flour tortilla on your workspace and spread 2 tablespoons of salsa verde evenly across its surface. Layer a handful each of the turkey, beans, the Mexican blend cheese, the first portion of diced avocado, and sliced onion down the center in a line, dividing all filling ingredients evenly across the 6 tortillas.
3. 3Roll each tortilla tightly around the filling, tucking in the sides, and place seam-side down on a large skillet or wide shallow pan.
4. 4Spread the remaining salsa verde evenly over all rolled tortillas, then sprinkle the reserved cheese over the top. Cover the pan with a lid or foil.
5. 5Cook over medium heat for 15–18 minutes until the cheese is melted, the bottom is lightly golden, and the filling is heated through (internal temp of filling should reach 165°F).
6. 6Remove from heat and divide the enchiladas evenly into 6 airtight containers while hot, spooning extra salsa from the pan over each portion.
7. 7Top each container with the reserved diced avocado, sliced onion, and fresh cilantro leaves. Allow to cool to room temperature before sealing the lids.
8. 8Refrigerate for up to 4 days, or freeze for up to 3 months.