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Terrific Turkey Enchiladas Recipe

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“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

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Terrific Turkey Enchiladas Recipe

Prep: 35 min. Bake: 35 min.

Yield: 3 Servings

35 35 70

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

Place the first six ingredients in a food processor; cover and pulse until blended.
In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from the heat; stir in the 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 11-in. x 7-in. baking dish. Spoon corn mixture over the top; sprinkle with olives and remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 3 servings.

Nutritional 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.

Originally published as Terrific Turkey Enchiladas in Taste of Home April/May 2011, p81

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Reviews for Terrific Turkey Enchiladas (18)

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Terrific Turkey Enchiladas

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Reviewed on Oct. 20, 2011 by lauraavam

Love this recipe. I have made this recipe a couple of times and am making it again tonight. Cannot wait for dinner tonight!

Reviewed on Sep. 10, 2011 by notfromabox

Everyone in the house loves this one, even the picky 5-year-old. There's rarely leftovers, and if there are, the husband and I fight over who gets to take them to work the next day.

Reviewed on Aug. 03, 2011 by paloma@usa.com

I've made this recipe a few times. Love the spices and taste, but to combat the dryness I add about a 1/2 cup to 1 cup of taco sauce to the turkey mixture. This definetely helped and tastes great.

Reviewed on May. 27, 2011 by jeriarm

I'm always looking for new recipes to shake up my weeknight dinner rut. This one is a keeper! I can't wait to make it again!

Reviewed on May. 19, 2011 by juicyfruit007

I think the reason these won a contest is because they are unique. My husband and I liked them OK, but not enough for me to bother to make again. As far as the topping goes, it was unusual but not at all objectionable. We had these with guacamole on the side, which really helped with the dryness and made the dish more tasty overall.

Reviewed on May. 16, 2011 by sswimmomm

Loved the cilantro sauce on top very tasty.

Reviewed on May. 16, 2011 by sswimmomm

Loved the cilantro sauce on top very tasty.

Reviewed on May. 03, 2011 by aug2295

Terrific, tasty, delicious, awesome, wonderful! These were that good. The meat was perfectly seasoned, the sauce was different but really good and they went together perfectly.

Reviewed on Apr. 15, 2011 by matteliz@swbell.net

I made this with ground beef instead of turkey. The sauce on top was fresh-tasting and an interesting change from the usual. It was very easy to put together, and my children tolerated it although they are not accustomed to Mexican-style food. I plan to make it one of my regulars.

Reviewed on Apr. 09, 2011 by darowan07

I have been searching for 3 years now for an enchilada recipe that my husband would love, and this one hit the spot! Thank you! I used monterey jack cheese and didnt have a blender on hand so I just mixed the toppings in a bowl.. still turned out fabulous!

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