Preheat your oven to 350°F.

In a large skillet over medium heat, heat 1 tsp of olive oil. While the oil is heating, dice 1 onion.

Place the onion into pan and cook about 5 minutes. Add 1 pound ground turkey into the pan, crumble the meat as you go and cook until no longer raw, roughly 5 minutes.

Stir in 1 Tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Cook an additional minute then remove from heat and stir in a 4-ounce can of diced green chilies. Set aside.

In a medium sized skillet, pour about ¼ cup canola oil, enough to cover the bottom of the pan and cover a tortilla when placed in. Heat the oil. When the oil has heated through, place a corn tortilla in the pan for about 30 seconds. Flip with tongs and cook an additional 30 seconds. Lift the tortilla from the pan and allow the grease to drip off the tortilla then place on a paper towel.

Continue this process until all 12 tortillas have been lightly fried. Stack tortilla then paper towel to allow the excess grease to be soaked up.

Next, prepare a 9 X 13-inch baking dish by pouring about ¼-½ cup of enchilada sauce along the bottom of the dish. Spread evenly to coat the entire dish.

On a small plate, pour another ½ cup of enchilada sauce. Place one tortilla on the plate, into the sauce. Scoop ¼ cup of the ground turkey filling and pour down the middle of the tortilla. Fold the sides into the middle, tuck any extra pieces of meat in and place the filled tortilla seam side down in the baking dish.

Repeat this process until all 12 tortillas have been filled. I place 8 across the bottom and then the additional 4 along the top.

Pour all of the remaining enchilada sauce on top of the enchiladas, including any sauce that might be left on the plate.

Bake for about 30 minutes until golden. Garnish with cilantro and green onion.