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Terrific Turkey Enchiladas

Terrific Turkey Enchiladas
“Enchiladas are a favorite dish in my home, especially to our little girl, who calls them ‘laladas.’ This is a really tasty take on the classic Southwestern dish.”—Jenn Tidwell, Fair Oaks, California
3 ServingsPrep: 35 min. Bake: 35 min.

Ingredients

  • 1-1/4 cups frozen corn, thawed
  • 1 can (4 ounces) chopped green chilies
  • 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 six ingredients in a food
  • processor; cover and pulse until blended.
© Taste of Home 2013

2 of 2

Terrific Turkey Enchiladas (continued)

Directions (continued)

  • 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. Yield: 3 servings.
Nutrition Facts: 2 enchiladas equals 968 calories, 55 g fat (23 g saturated fat), 155 mg cholesterol, 1,766 mg sodium, 81 g carbohydrate, 5 g fiber, 41 g protein.
© Taste of Home 2013