Turkey Enchiladas With Cumin Lime Crema

In a spice or dedicated coffee grinder, grind cumin seed.

In a large straight sided skillet over medium-high heat, brown your turkey, about 3 minutes. Add onion, garlic and taco seasoning. Cook for another 2 minutes.

Add tomatoes, tomato paste, beans, corn, jalapeno, 2 teaspoons of the cumin and 2 teaspoons of the kosher salt. Cook over medium heat for an additional 10 minutes. Taste for salt content and adjust if necessary.

While meat mixture is cooking, combine sour cream, lime juice, 1 teaspoon cumin, 1/2 teaspoon kosher salt and 1 tablespoon of the chopped cilantro. Stir well. Taste for salt content and adjust if necessary. Put in refrigerator.

When meat mixture is done, stir in a handful of the chopped cilantro. Turn to low and keep warm.

In a dry skillet over medium-high heat, warm tortillas on each side, about 1 minute total each tortilla.

Place 1 tortilla onto dinner plate. Top with lettuce than a large spoonful of meat mixture. Top with cheese, then 1 more tortilla, meat mixture, more cheese and then a spoonful of crema. Garnish with thinly sliced jalapeno and serve.

Cook' Notes: This is a great weekday 30 minute, one pan meal. Also, you can make the meat mixture and refrigerate or freeze it.