Turkey and Corn Enchiladas

local_grocery_store Ingredients

• 1 pound Ground turkey, cooked
• 1 cup Corn kernels, canned or frozen
• 2 cups Enchilada sauce, store-bought or homemade
• 8 Flour tortillas, warmed
• 1 cup Shredded cheese, Mexican blend
• 1/4 cup Chopped fresh cilantro, for garnish

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.