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Turkey Enchiladas
Yield: 8 Servings
10 oz enchilada sauce
1 1/2 c sour cream
1/2 c onion, chopped
1/4 c butter
2 c cooked turkey, chopped
17 oz cream-style corn
16 oz whole tomatoes, undrained
1/4 c corn meal
3 ts chili powder
1 ts salt
1/4 ts garlic powder
18 corn tortillas
oil
1 c cheese, shredded or more
Combine enchilada sauce and sour cream, stir until smooth.
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 1/4 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.
Serves 8.
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Turkey Enchiladas 02