Browned some 15% fat ground turkey. Tossed in some pre-diced red onion and then diced and added an Anaheim chile. Let cook for a while and deglazed with tequila. Added a can of Hatch brand red enchilada sauce and doctored it with more Hatch chile powder, cumin, lime, Mexican oregano, and Asian chile-garlic paste. Let reduce. Served over lettuce with refrigerator-section salsa, cheese, and home-made blue corn tortilla chips (made from blue corn tortillas we got at the local Latinx market, fried in neutral oil.