Instructions

1. Preheat oven to 350 F.
2. Heat 3 tablespoons of oil in a large skillet over medium heat.
3. Add onions and leeks. Cook, stirring often, for 6 to 8 minutes or until the onions and leeks are transparent.
4. Add garlic and cumin. Cook, stirring often, for 2 more minutes.
5. Add shredded turkey, diced tomatoes, 2 cans enchilada sauce, chipotle chiles, and cilantro. Reduce the heat to low and simmer for 30 minutes.
6. Meanwhile, in a small skillet over medium heat, heat the remaining 1/2 cup of oil.
7. Working with one tortilla at a time, submerge a tortilla in the hot oil and allow it to soften for 10 seconds, turn and heat for another 5 seconds. Set the tortilla on a stack of paper towels to drain.
8. Repeat the process until all of the tortillas are cooked.
9. Spread 1/2 can of red enchilada sauce in the bottom of a large casserole dish. Set aside.
10. Place a tortilla on a plate. Add enough turkey mixture, about 1/4 cup, to line the center of the tortilla. Sprinkle the turkey filling with shredded cheese. Roll the tortilla around the turkey filling and place it seam-side down in the casserole dish.
11. Repeat filling and rolling each tortilla with turkey until all the tortillas are filled or all the filling is gone.
12. Pour the remaining 1-1/2 cans of enchilada sauce over the top of the casserole of turkey-filled tortillas. Add any leftover turkey mixture to the tops of the enchiladas.
13. Sprinkle the corn kernels over the top of the enchiladas.
14. Sprinkle the black beans over the top of the enchiladas.
15. Sprinkle the remaining shredded cheese over the top of the enchiladas.
16. Bake uncovered in the oven for 30 minutes or until the sauce is bubbling and the cheese is melted.
17. Remove the casserole dish from the oven and allow the enchiladas to cool for 5 minutes.
18. Serve hot.