Red Enchiladas

You can replace many of the ingredients listed below with whatever substitutes you may have handy at home already. The above picture is with shredded cheddar cheese instead of monterrey and for garnish I just sprinkled some parsley flakes for color.

28 ounce can of Old El Paso red enchilada sauce
1 pound ground turkey meat
10 corn tortillas
1 medium yellow onion, chopped
8 ounces of shredded Monterrey jack cheese
1/2 teaspoon fajita seasoning
3 cloves of garlic, chopped
2 tablespoons vegetable oil
cooking spray for baking dish
Cholula hot sauce

1. Heat oil in pan, add garlic and half the chopped onions, and saute till golden
2. Add ground turkey and season with fajita seasoning
3. Cook meat till done and add half the can of enchilada sauce
4. Let simmer for 5 minutes then take off stove
5. Spray baking dish with cooking spray
6. Roll 2-3 tablespoons of meat filling into each tortilla and place in baking dish; to help keep enchiladas closed place them in dish with open side down
7. Cover enchiladas with remaining sauce
8. Cover dish with cheese
9. Place dish in 375 degrees oven for 20 minutes
10. Sprinkle remaining onions on top of enchiladas and place in oven for another 5 minutes
11. Serve with hot sauce