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Terrific Turkey Enchiladas

Name: Terrific Turkey Enchiladas
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 3 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/4 cups frozen corn, thawed; 1 can (4 ounces) chopped green chiles; 1 cup fresh cilantro leaves; 1/3 cup heavy whipping cream; 1/4 teaspoon salt; 1/4 teaspoon pepper; ENCHILADAS:; 3/4 pound ground turkey; 1/3 cup chopped onion; 1 garlic clove, minced; 1 tablespoon olive oil; 3/4 cup salsa; 1 tablespoon cornmeal; 2 teaspoons chili powder; 1-1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/8 teaspoon salt; 1/8 teaspoon pepper; 6 flour tortillas (8 inches), warmed; 1-1/4 cups shredded Mexican cheese blend, divided; 1/4 cup sliced ripe olives

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Total Time

Prep: 35 min. Bake: 35 min.

Makes

3 servings

Enchiladas are a favorite dish in our home. Our little girl, who calls them laladas, especially loves them. This is a really tasty take on the classic southwestern dish. —Jenn Tidwell, Fair Oaks, California

Terrific Turkey Enchiladas Recipe photo by Taste of Home

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Ingredients

1-1/4 cups frozen corn, thawed
1 can (4 ounces) chopped green chiles
1 cup fresh cilantro leaves
1/3 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
ENCHILADAS:
3/4 pound ground turkey
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup salsa
1 tablespoon cornmeal
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup sliced ripe olives

Directions

Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.
In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11x7-in. baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.
Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

Nutrition Facts

2 enchiladas: 968 calories, 55g fat (23g saturated fat), 155mg cholesterol, 1766mg sodium, 81g carbohydrate (4g sugars, 5g fiber), 41g protein.

Terrific Turkey Enchiladas

Total Time

Makes

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Ingredients

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