1.5 lbs. ground turkey, browned with 1 T. each garlic and onion, 1 tsp. cumin
8 oz. shredded cheese (I use cheddar, Mexican blend, or whatever's in the fridge)
1-2 cans (8-10 oz.) enchilada sauce (or 16 oz can tomato sauce with 1/2 tsp. chili powder, dash of cayenne, 1/4 tsp. onion salt, and 1/2 tsp. garlic powder)
15-20 corn tortillas

Warm tortillas in microwave or on griddle pan until soft. Preheat oven to 375.
Dip each tortilla (both sides) in enchilada sauce. Place one heaping spoonful of ground turkey in tortilla, roll up and place seam side down on greased, 13x9" baking dish. Repeat until you run out of ingredients or someone whines, "I'm hungry." (Typically this is me whining.)
Bake 10-12 minutes or til cheese is melted.
Serve with beans, Mexican rice, shredded lettuce, and sour cream.

To make the meat stretch, you can add favorite veggies (finely diced) while browning the meat. I have used mushrooms, red bell peppers, sweet banana peppers, celery, and onion. You can also make this ahead of time and pop in oven for a reheat when you're running short on time. This can also be frozen - make in an aluminum pan, cover tightly. You can store this up to 1 month (if someone doesn't eat it first.)