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shredded cheese, mexican blend
Heat 1 T oil in fry pan over med-high heat. Add onion, saute until tender. Add turkey, heat 3 minutes. Remove from heat.
Combine enchilada sauce and mix. Set aside.
Fry each corn tortilla in oil (about 1/8 t per tortilla), both sides.
Fill tortilla's with turkey meat and 2 T cheese. Roll filled tortilla, place in 13x9 pan. Repeat until all tortillas are filled and rolled.
Pour enchilada sauce over rolled tortillas, cover with remainder of cheese. bake for 20 minutes, until cheese is melted.