Heat the avocado oil in a skillet over medium heat
Brown the turkey with the green chiles and taco seasoning until cooked through. Once the turkey is no longer pink, remove the meat mixture from pan and turn off the heat.
Add 1/3 of the enchilada sauce to the bottom of the skillet, and spread it out evenly.
Add 4 of the tortillas on top of the sauce, and spread 1/4 cup of the beans on top. Layer on half of the turkey mixture, and pour another 1/3 of the enchilada sauce on top. Finish the layer with a sprinkle of 1/2 cup of the shredded cheese. Repeat this layering process again for the second layer.
Bake for 15 minutes in the preheated oven until the cheese is melted and bubbling.
Serve with the optional toppings and enjoy!
The brand of cheese I used is Organic Valley’s Raw Grass-Fed Cheddar. For the tortillas I used Siete’s cassava flour tortillas. I also used Siete for the taco seasoning, enchilada sauce, and the queso blanco topping.