Turkey Enchiladas - Land O Lakes Kitchens Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onion, chopped
1/4 cup: Butter,
2 cup: Cooked turkey, chopped
17 ounce: Golden cream-style corn,
16 ounce: Whole tomatoes, undrained
1/4 cup: Corn meal,
3 tsp: Chili powder,
1 tsp: Salt,
1/4 tsp: Garlic powder,
18: Tortillas,
Hot oil,
1 cup: Sharp cheddar cheese, shredd ----sauce-----
10 ounce: Mild enchilada sauce,
1 1/2 cup: Dairy sour cream,
Directions:
Recipe by: Kay Hinga Preheat Oven to 350 F.
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.
Sauce: Combine enchilada sauce and sour cream; stir until smooth.
Note: I used corn tortillas and lots more cheeee than the recipe
called for. The turkey I used was simply left overs. Hope you enjoy!
Serves 8.
Source from luhu.jp
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.
Sauce: Combine enchilada sauce and sour cream; stir until smooth.
Note: I used corn tortillas and lots more cheeee than the recipe
called for. The turkey I used was simply left overs. Hope you enjoy!
Serves 8.
Source from luhu.jp
Tags
Poultry