Turkey and Corn Enchiladas
Serves 4| Hands-On Time: | Total Time:
- 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.
- Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish.
- 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.
The unbaked enchiladas can be refrigerated for up to 1 day; add 10 minutes to the time when baking.