Quick Turkey Enchiladas

• 1 1.25 package ground turkey (not turkey breast)
• 1 can Old Elpaso (or your favorite) enchilada sauce
• 3/4 cup frozen corn, thawed
• 1 heaping teaspoon fresh or canned chopped green chilies or to taste
• 1 14.5 ounce can stewed tomatoes, not drained
• 2 T smoked chili powder
• 1 T cumin
• 1 medium yellow onion, chopped
• 6 large soft tortillas
• 2 cups shredded Mexican blend cheese
• Sour cream as garnish

1. Heat oven to 350.
2. Heat a pan to medium and add the ground turkey and onion. If you are using a non-stick pan, oil isn't necessary. If not, heat about 2T oil in your pan. Cook until turkey is no longer pink and onion is soft. Sprinkle the mixture with smoked chili powder and cumin and stir to coat well. Let it cook about 2 minutes, then add green chilies, stewed tomatoes and corn. Allow mixture to simmer for about 10 minutes to cook off most of the juices.
3. Pour enchilada sauce to coat the bottom of a casserole dish. Heat tortillas in the microwave between 2 damp paper towels for about 45 seconds or until warmed. Lay tortillas on a flat surface and spoon 1/6 of the turkey mixture down the center. Fold over the top and bottom then sides to form an envelope. Place envelope seam side down in the casserole. Repeat until you have used all tortillas and turkey mixture. Top with a little more enchilada sauce, cheese and finish with a drizzle of enchilada sauce. Bake for about 20 minutes until the cheese is bubbly and dish is heated through. Let it rest for about 10 minutes before serving. Top with sour cream if desired and enjoy!

ground turkey, elpaso, frozen corn, green chilies, tomatoes, t, t, yellow onion, soft tortillas, blend cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/quick-turkey-enchiladas-1279418 (may not work)