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Turkey Enchiladas - Land O' Lakes Kitchens

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Onion - chopped

  2. 1/4 cup 49g / 1.7oz Butter

  3. 2 cups 292g / 10oz Cooked turkey - chopped

  4. 1 Golden cream-style corn

  5. 1 Whole tomatoes - undrained

  6. 1/4 cup 15g / 1/2oz Corn meal

  7. 3 teaspoons 15ml Chile powder

  8. 1 teaspoon 5ml Salt

  9. 1/4 teaspoon 1 1/3ml Garlic powder

  10. 18 Tortillas

  11. Hot oil

  12. 1 cup 146g / 5.1oz Sharp cheddar cheese - shredded

  13. Sauce

  14. 1 Mild enchilada sauce

  15. 1 1/2 cups 355ml Dairy sour cream

Instructions Jump to Ingredients ↑

  1. Preheat Oven to 350F.

  2. 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 Souce over tortillas: sprinkle with cheese. Bake at 350 for 20 to 30 minutes.

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

  4. Note: I used corn tortillas and lots more cheeee than the recipe called for. The turkey I used was simply left overs. Hope you enjoy!

  5. Serves 8.

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