In a large skillet, cook the ground turkey until browned.
Season the meat to taste with the taco seasoning mix.
Stir in the green chiles, black beans, and salsa.
Meanwhile heat the oil in a large skillet until shimmering.
Soften each tortilla in the hot oil, about 30 seconds per side, until leathery, but not crisp.
Drain the tortillas on paper toweling.
Spread a small amount of the enchilada sauce in the bottom of a 9x13-inch baking dish as well as two smaller individual pans. (You can also divide the 18 enchiladas into 2 9x13-inch pans.)
Assemble the enchiladas by spooning about 2 to 3 Tablespoons of the meat filling into each tortilla.
Sprinkle a small handful of cheese over the filling. (Reserve about 1 cup of cheese for the topping.)
Roll the tortilla around the filling and place it seam side down in the prepared pan.
Continue rolling the remainder of the enchiladas.
Cover the enchiladas with sauce and sprinkle with the remaining cheese.
Sprinkle the green onions over the top of the sauce.
If freezing, cover the pans and allow the enchiladas to chill in the refrigerator before placing them in the freezer. To serve, thaw the enchiladas in the refrigerator before proceeding with the next step.
If baking right away, bake the enchiladas in a preheated 350° oven for 15 to 20 minutes or until the cheese is bubbly.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1 enchilada.