Terrific Turkey Enchiladas
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
Can you freeze Terrific Turkey Enchiladas?
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.
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
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1Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.
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2In 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.
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3Spoon 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.
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4Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.
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