Heat a large nonstick skillet over a medium-high heat. Swirl in 1 teaspoon of the oil, then add the turkey, half of the onions, half of the garlic, and 1/4 teaspoon of the salt. Cook, breaking up the turkey with a wooden spoon until browned, about 8 minutes.
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Meanwhile, heat a medium nonstick saucepan over medium heat. Swirl in the remaining 1 teaspoon oil, then add the remaining onions, garlic, 1/4 teaspoon salt, the oregano, and cumin. Cook, stirring occasionally, until well softened, about 8 minutes. Stir in the enchilada sauce, chiles, and vinegar; bring to a boil. Reduce the hear and simmer, covered, until the flavors are blended, about 10 minutes. Remove from the heat and stir in the cilantro.
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