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Turkey and Corn Enchiladas



  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Turkey corn

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F (190°C).
  2. 2.In a large skillet, cook the ground turkey until browned. Drain any excess fat.
  3. 3.Add the corn kernels and 1 cup of enchilada sauce to the skillet. Stir to combine and heat through.
  4. 4.Spread a spoonful of enchilada sauce on the bottom of a baking dish.
  5. 5.Place a scoop of the turkey and corn mixture onto each tortilla. Roll up and place seam-side down in the baking dish.
  6. 6.Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
  7. 7.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  8. 8.Garnish with chopped cilantro before serving.

lightbulb_outline Tips

  • chevron_rightYou can customize these enchiladas by adding diced onions, bell peppers, or jalapenos to the turkey and corn mixture.
  • chevron_rightIf you prefer a spicier kick, use a spicy enchilada sauce or add some chopped chipotle peppers in adobo sauce.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.