Turkey enchiladas - land o' lakes kitchens
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; chopped |
| ¼ | cup | Butter |
| 2 | cups | Cooked turkey; chopped |
| 17 | ounces | Golden cream-style corn |
| 16 | ounces | Whole tomatoes; undrained |
| ¼ | cup | Corn meal |
| 3 | teaspoons | Chili powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| 18 | Tortillas | |
| Hot oil | ||
| 1 | cup | Sharp cheddar cheese; shredd ---sauce----- |
| 10 | ounces | Mild enchilada sauce |
| 1½ | cup | Dairy sour cream |
Directions
Recipe by: Kay Hinga <HINGA@...> 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 ¼ 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.
Sauce: Combine enchilada sauce and sour cream; stir until smooth.
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! Serves 8.