Turkey and Corn Enchiladas
Serves 4|
Hands-On Time:
10m
|
Total Time:
25m
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
- 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.
Quick Tip
The unbaked enchiladas can be refrigerated for up to 1 day; add 10 minutes to the time when baking.
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