Corn and Turkey Enchiladas

These can be as spicy as you want – it all depends on the sauce that you use.
 
INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
¾   pounds ground turkey, white, dark or mixed
2   cups corn kernels, fresh or frozen and thawed
1 ½   cups enchilada sauce, home-made or purchased, divided
1   tablespoon ground cumin
1   tablespoon dry sage
1   tablespoon garlic powder
8   ounces shredded Monterrey Jack cheese
4   ounces shredded sharp cheddar
8-10  8 inch corn or flour tortillas

METHOD

Preheat the oven to 325 F. Grease the bottom and sides of an 8 by 13 inch baking dish or equivalent.

Pour the olive oil into a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes. Break the ground turkey into small bits and add to the skillet. Stir and separate the turkey into crumbs as it browns, 7 to 8 minutes.

Add the corn, 1 cup of the enchilada sauce, cumin, sage and garlic powder and combine. Cook over medium heat for 4 to 5 minutes and remove from the heat. Stir in slowly the jack cheese, mixing as you add it to the corn and turkey mix.

Assemble each enchilada by placing a tortilla flat on a work surface and adding a large spoonful of the corn and turkey mix in the center. Roll the tortilla over the mix and place the finished enchilada in the baking dish, seam side down. When all the enchiladas are assembled, pour ½ cup of the sauce evenly over the top of the enchiladas, sprinkle evenly with the shredded cheddar cheese and bake for 20 minutes.

 

See the recipe for Enchilada Sauce in this blog.