Turkey Enchiladas

Happy Cinco de Mayo!! What better way to celebrate than by making some delicious enchiladas and a margarita! My mom used to make these for us all the time and I really forgot how good they truly are! Ground turkey mixed with lots of spices and salsa rolled up in flour tortillas and covered in a beautiful pureed green herb corn sauce and topped with melted cheese and olives. They just melt in your mouth!

Ingredients

Green Corn Sauce

• 1 1/4 cup fresh or frozen corn
• 1 can chopped green chilies
• 1 cup fresh cilantro
• 1/3 cup heavy cream
• 1/2 lime juiced
• salt and black pepper

Enchiladas

• 3 tbsp neutral oil
• 1 lb. ground turkey
• 1/3 cup yellow onion, small dice
• 3-4 garlic cloves, peeled and minced
• 1 cup mild or medium salsa
• 1 tbsp. cornmeal
• 2 tsp. chili powder
• 1 1/2 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 tsp. dried or fresh oregano, minced
• 1/2 lime juiced
• salt and black pepper
• 6 (8 inch) flour tortillas
• 1 1/4 cup shredded Mexican cheese blend
• 1/4 cup black olives

Directions

In a large sauté with a little bit of oil over medium heat, cook the corn just until it starts to get tender and a little color on it. Add into a food processor with a metal blade attachment along with the green chilies, cilantro, heavy cream, lime juice, salt and black pepper. Puree it all together until smooth and creamy. Set aside.

Preheat the oven to 350 degrees.

In a large skillet or saute pan with neutral oil brown the ground turkey over medium heat. Add in the onions and garlic and season with the spices, oregano, lime juice and salt and pepper. Once browned add in the salsa and cook for another minute just to heat through and make sure everything is combined.

To assemble heat the tortillas up slightly to make them easier to roll. Spoon about 1/3 cup into the center of each one and roll up. Spoon a little bit of salsa into the bottom of a 8×8 inch baking pan. Then place each one seam side down.

Once they are all filled spoon the corn sauce over the top and cover with tin foil. You may want to place the baking dish on a sheet pan just in case it bubbles over. Bake for 30 minutes. Uncover, sprinkle the shredded cheese and olives over the top and bake for another 10 minutes. Just until it’s golden and bubbly. Garnish with cilantro. Let cool slightly and then serve along with rice. Enjoy!