Roasted Turkey Enchiladas

3 Tablespoon veg oil
1 large onion chopped
1 28 oz can green enchilada sauce
1/2 can chopped tomatoes or fresh
2 chipotle chilis in adobe chopped (I used 3 and it was hot)
1 c. chopped fresh cilantro

2 cups shredded mexican cheese mix
3 cups coarsely chopped shredded turkey
3/4 c. greek nonfat plain yogurt

12 yellow corn tortillas
2 limes

Heat oil and saute onion until tender. Add enchilada sauce, tomatoes, and chipotes

Cover and simmer 20 mins. Stirring often
Blend the sauce with a hand blender
Remove from heat and stir in 1/2 c. cilantro
Season turkey with salt and pepper. I didn’t need to it was tasty as is.
Mix turkey 1/12 c. cheese, yogurt, and cilantro in bowl

Spread 1/3 c. of sauce on the bottom of a 9x13 glass pan and lay tortillas down and then layer the turkey mixture and then another layer of tortillas and then repeat ending with tortillas.
Pour the sauce over the tortillas and cover with the rest of the cheese. Cover the enchiladas with a pam sprayed tin foil and cook at 350 for 25 minutes and then uncover and cook 10 more minutes.

Serve with lime