Turkey
and
Corn
Enchiladas
-
serve
6
2
tbsp
butter
6
green
onions,
minced
1
sweet
red
pepper,
finely
diced
3
cups
corn
kernels
1
tsp
ground
cumin
1/4
tsp
cayenne
pepper
3
cups
shredded
Cheddar
cheese
2
oz
light
cream
cheese
1/2
cup
sour
cream
3
cups
cubed
cooked
turkey
1
3/4
cups
bottled
mild
chunky
salsa
12
large
flour
tortillas
In
large
skillet,
heat
butter
over
medium
heat,
cook
half
of
the
green
onion
and
red
pepper,
stirring
often,
for
5
minutes
or
until
softened.
Stir
in
corn,
cumin
and
cayenne,
add
1/4
cup
water,
cover
and
cook
until
water
is
evaporated,
about
5
minutes.
Remove
from
heat,
stir
in
half
of
the
cheese,
all
the
cream
cheese
and
sour
cream.
Stir
in
turkey.
Spread
one-third
of
the
salsa
in
13x9-inch
baking
dish.
Dividing
evenly,
spread
filling
down
centre
of
each
tortilla,
roll
up,
folding
in
ends.
Place
seam
side
down
in
dish.
Spread
remaining
salsa
over
top,
sprinkle
with
remaining
cheese,
onions
and
red
pepper.
Bake,
covered,
in
350
F
oven
for
20
minutes
or
until
heated
through.
Submitted By (Miki)
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