Monday, December 7, 2009
Turkey and Cheese Enchiladas
Adapted from Betty Crocker's Quick & Easy Cookbook
1 lb ground turkey
1 medium onion, chopped
1 16oz container reduced fat sour cream
1 15oz can yellow corn, drained
1 cup reduced fat shredded Mexican blend cheese
8 8-inch flour tortillas
1 10oz can enchilada sauce
Preheat oven to 350.
Cook turkey and onion in a 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until turkey is no longer pink; drain. Stir in sour cream and corn.
Spray 9x13 baking dish with cooking spray. Spoon about 1/2 cup turkey mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour enchilada sauce over enchiladas. Sprinkle with cheese.
Bake uncovered about 15 minutes or until cheese is bubbly.
Very easy and tasty! Not much else to say about this other than we loved it and it heated up well for leftovers.