Turkey Enchiladas - Land O' Lakes Kitchens

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion - chopped
1/4 cup	49g / 1.7oz	Butter
2 cups	292g / 10oz	Cooked turkey - chopped
17 oz	483g	Golden cream-style corn
16 oz	454g	Whole tomatoes - undrained
1/4 cup	15g / 0.5oz	Corn meal
3 teaspoons	15ml	Chili powder
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Garlic powder
18		Tortillas
		Hot oil
1 cup	146g / 5.1oz	Sharp cheddar cheese - shredded
10 oz	284g	Mild enchilada sauce
1 1/2 cups	355ml	Dairy sour cream

Recipe Instructions

Preheat Oven to 350 F.

In large skillet saute onion in butter until crispy tender. Stir turkey, corn, tomatoes, corn meal and seasonings. Simmer, uncovered, 15 minutes.

Dip tortillas in hot oil. Spread about 1/4 cup filling on each tortilla, roll up and place seam side down in a shallow baking dish.

Pour Sauce over tortillas: sprinkle with cheese. Bake at 350 for 20 to 30 minutes.

Sauce: Combine enchilada sauce and sour cream; stir until smooth.

Note: I used corn tortillas and lots more cheese than the recipe called for. The turkey I used was simply leftovers.

Source:
Kay Hinga

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