Step 1

Preheat oven to 375°.

Step 2

In a small bowl combine chile powder, paprika, cumin, onion powder, oregano, salt, and pepper.* (1 tsp chile powder, 1 tsp paprika, 1 tsp cumin, 1 tsp onion powder, 1 tsp oregano, 1 tsp salt, ¼ tsp pepper)

Step 3

In a large bowl combine shredded turkey, sour cream, drained green chile, 1 ½ cups mozzarella cheese, 1 ½ cups jack cheese, and taco seasoning. (3 cups shredded turkey, 1 cup sour cream, 1 cup green chile)

Step 4

Place enchilada sauce in a microwave safe bowl and microwave for 1 minute. You just want it to be warm. (28 oz can of green enchilada sauce)

Step 5

Dip a corn tortilla in the warmed enchilada sauce, then place a heaping spoonful of the turkey mixture into the center of the tortilla and roll up. Place in a 9x13 baking dish and repeat with the remaining tortillas. (12 corn tortillas)

Step 6

Once all the tortillas are used, pour the remaining enchilada sauce over the rolled enchiladas, and sprinkle with the remaining cheese. (1 cup mozzarella cheese, 1 cup jack cheese)

Step 7

Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.