Turkey Enchiladas
Ingredients
- 8 tbsp. vegetable oil, divided
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 jalalpeños, seeded, thinly sliced
- 3 (10-oz.) cans enchilada sauce
- 12 small yellow corn tortillas
- 3 c. cooked shredded turkey meat
- 1 (14-oz.) can pinto beans, drained and rinsed
- 2.5 c. shredded Monterey jack, divided
- 0.75 c. sour cream, plus more for serving
- 0.5 c. cilantro leaves and tender stems
- 0.75 c. crumbled Cotija
- 0.25 c. toasted pepitas
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