Amen. I am not Mexican, but from Texas & we only use corn tortillas when making enchiladas!
This recipe is fine but enchiladas are NEVER made with flour tortillas!! You must use CORN tortillas, otherwise call them something else like "wet burrito". Yes, I'm Mexican American so yes, I AM an authority on this!!!
If you want to make your own Traditional Mexican enchilada sauce, I promise you will never go back to canned. Corporations came up with this years ago to placate a palate of those people who did not know how to make their own. First of all, use only chopped onion (sauteed) in 4 TBS. oil, broth (or water), flour, chile powder, cumin and oregano and NO tomato products. I use about 4 tablespoons of mild chile powder, an equal amount of flour or masa, about 1/8 teaspoon of spices/herbs. Mix with the onions and oil for a roux, saute for a few minutes to release the flavors. Then I add about 6 cups broth and simmer for 30 minutes. Most families don't give out their recipes, they are secret and handed down. This is the basis for enchilada sauce. Make it your own by checking out other traditional enchilada sauce recipes. Everyone has their own tweaks. Traditional enchiladas are made with corn tortillas.
This was delicious. I added some refried beans in the mixture and it was all gone no leftovers!
I made this last night. I served it with Basmati rice (all I had available!) My husband and kids (ages 2 and almost 4) liked it. I have over 1 C of the shredded turkey/mexicorn/cheese left over that wouldn't fit into the 8 tortillas it calls for. I also used corn tortillas instead of flour. I mixed a 16oz container of sour cream into a large can of enchilada sauce for a different flavor to the sauce. I think I will add some refried beans to the turkey mixture and stuff some large flour tortillas and top with the leftover sauce and some shredded mexican cheese blend for burritos later this week!