6-8cupswhite cheese, or Mexican cheese mixture, grated
Preheat oven to 350 degrees.
Heat a large saute pan to medium heat; add olive oil and saute the onions for 5 minutes, until clear and cooked. Add the ground turkey and cook for another 5-7 minutes, until cooked through. Add the spices; season to taste with salt and pepper. Cook through and set aside.
In a medium saucepan add the enchilada sauce, salsa, and chicken stock. Stir and cook on medium heat until hot; turn off heat and set aside.
Drain the corn; drain and rinse the black beans.
In a very large bowl, add the meat mixture and the corn and beans. Gently stir.
Prepare 3-4 9x13 pans with cooking spray. Use 3 pans if you like to squish the enchiladas together, or 4 if you like them more spread out.
Place 3/4 cup of red sauce at the bottom of each pan.
Preheat 12 tortillas at a time (wrapped in a damp paper towel in the microwave) for about 45 seconds. This will make them hot and soft and easier to roll.
Dip each tortilla into the sauce, place a handful of cheese where?, then about 1/4 cup of taco meat mixture. Roll and place the enchiladas seam side down in the pan. Fill the pans with enchiladas. Pour the remaining sauce on top. Sprinkle with remaining cheese.
Cook the enchiladas for 25 minutes, until bubbly and hot. Remove from oven and allow to sit for about 5 minutes, or cover with foil until you are ready to serve.
Serve with sour cream, cilantro, extra salsa, and guacamole, if desired.