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Turkey and Corn Enchiladas

Turkey and Corn Enchiladas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2009

Quick Tip

Turkey and Corn Enchiladas
The unbaked enchiladas can be refrigerated for up to 1 day; add 10 minutes to the time when baking.

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