green turkey enchiladas with chili beans

this is the second one that i made cause i felt inspired to trying using green sauce instead of tomato. again, i used turkey as the meat of choice to be able to do an appropriate comparison between the 2 enchilada choices. i added a few extra ingredients into this to kick up the flavor and from initial comments of two unnamed people, they seemed to prefer this one. here are the results for round 2.

Ingredients: canola oil pinch, mustard seed pinch, peppercorns 1/2 medium white onion, chopped 3 cloves of garlic, minced ginger, minced 1 lb. ground turkey chili powder lemon juice salt slice olives	2 cans, diced green chilis worcestershire sauce sriracha sauce green enchilada sauce, divided chili beans 6 large wheat tortillas 3 green onions taco seasoning 1 lb. cheddar cheese, shredded sour cream salsa

Preparation:
- pour canola oil in pan and put mustard seed and peppercorns in on medium heat
- add white onion, garlic and ginger and saute on medium heat
- add turkey and cook till lightly browned
- preheat oven to 350°
- on medium-low heat, add in taco seasoning, green chilis, chili powder, olives, chili beans, worcestershire, sriracha, lemon juice and salt
- add half of green enchilada sauce to pan, stir thoroughly then put on low heat
- spoon mixture into large tortilla, add spoonful of salsa; sprinkle cheese on top, roll flour tortilla up and place in a large, greased casserole pan; repeat process 5 more times
- put sour cream on top of enchiladas to your desire, pour rest of the enchilada sauce and remainder of cheddar cheese; add chopped green onions on top
- cover with tinfoil and bake for 30 minutes in oven