|Butter/Oil||1 Teaspoon (For Greasing Baking Dish)|
|Soft corn tortillas||12 (Fresh)|
|Recaito||24 Ounce (2 Jars, 12 Ounces Each)|
|Shredded cooked turkey||3 Cup (48 tbs)|
|Mexican blend shredded cheese||8 Ounce (2 Cups)|
|Thinly sliced onion||1/2 Cup (8 tbs)|
|Sour cream||1/4 Cup (4 tbs) (For Serving)|
1. Heat oven to 350°F. Grease a 13 x 9-inch baking dish. Make 2 stacks of 6 tortillas and wrap each stack in foil. Place both packages in oven. Bake until tortillas are soft, about 5 minutes.
2. Reserve 1 cup recaito. In a medium bowl, combine turkey and remaining recaito.
3. Remove one package of tortillas from oven. Spoon 1/4 cup turkey mixture on a tortilla, roll up, and place in prepared dish. Repeat with remaining turkey and tortillas. Spread reserved recaito over enchiladas and sprinkle with cheese and onion.
4. Increase oven temperature to 400°F. Bake enchiladas until cheese is melted and filling is heated through, about 30 minutes. Serve with sour cream on the side.