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Nancy's Kitchen - Tried and Tested Recipes
Terrific Turkey Enchiladas













This recipe is from Taste of Home. I made it Friday night with a few revisions and we really enjoyed it. It also heated up well the next day. Instead of ground turkey I used some turkey lunch meat from Costco that needed to be used up. I simply chopped it into small pieces and added it after the onions were about done. I also did not use the cornmeal. I thought that would make it to dry. Hubby said it was a keeper so thought I would share.
LA in KY

Terrific Turkey Enchiladas

1-1/4 cups frozen corn, thawed
1 can (4 ounces) chopped green chilies
1 cup fresh cilantro leaves
1/3 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Enchiladas:
3/4 pound ground turkey
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup salsa
1 tablespoon cornmeal
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup sliced ripe olives

Place the first six ingredients in a food processor; cover and pulse until blended.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from the heat; stir in the salsa, cornmeal and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Spoon corn mixture over the top; sprinkle with olives and remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 3 servings.
LA in KY

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