Turkey and Corn Enchiladas

Turkey and Corn Enchiladas
David Prince
If you don’t have turkey, you can also use shredded roasted chicken. The unbaked enchiladas can be refrigerated for up to 1 day.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

2
cups
shredded roasted turkey or chicken
1
cup
frozen corn, thawed
1 1/2
cups
grated pepper Jack cheese (6 ounces)
kosher salt and black pepper
8
small flour tortillas
1
cup
store-bought enchilada sauce
1/4
cup
chopped fresh cilantro

Directions

  1. Heat oven to 400° F. In a large bowl, combine the turkey, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish.
  3. Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve.
Kate Merker
November 2009

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.