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.

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