| 1/4 | c | Low-salt chicken broth |
| 3/4 | c | Chopped onion |
| 2 | | Cloves garlic, minced |
| 1 1/2 | lb | Ground raw turkey breast |
| | Refried Beans |
| | Enchilada Sauce, divided |
| 12 | | Corn tortillas, (6-inch) |
| 8 | oz | Shredded reduced-fat sharp cheddar cheese, (2 cups) |
| | Oregano sprigs, (optional) |
| | REFRIED BEANS |
| 1 | lb | Dried pinto beans or black beans |
| 5 | c | Water |
| 3/4 | c | Chopped onion |
| 2 | | Cloves garlic, chopped |
| 1 | tb | Chili powder |
| 1 | tb | Ground cumin |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| | ENCHILADA SUACE |
| 1/2 | c | Low-salt chicken broth, divided |
| 3/4 | c | Finely chopped onion |
| 2 | | Cloves garlic, minced |
| 3 | tb | Chili powder |
| 1 | ts | Salt |
| 1 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 28 | oz | Tomato puree, (1 can) |
