turkey and corn enchiladas

Name: Turkey and Corn Enchiladas
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cup(s) shredded roasted turkey; 1 cup(s) corn; 1 cup(s) shredded pepper jack cheese; - salt and pepper - to taste; 8 - small flour tortillas; 1 cup(s) enchilada sauce; 1/2 cup(s) shredded pepper jack cheese

(2 RATINGS)

31 Pinches 2 Photos

Donna Roth

Wilmington, DE --> Lake Forest, CA

Updated on Sep 4, 2010

Leftover turkey used to only be put into cold sandwiches or exact repeats of T-day dinners in our house. We tried this after Thanksgiving last year - it was AWESOME!!!! Wish I'd found this recipe much sooner. :o)

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

2 cups shredded roasted turkey
1 cup corn
1 cup shredded pepper jack cheese
- salt and pepper - to taste
8 - small flour tortillas
1 cup enchilada sauce
1/2 cup shredded pepper jack cheese

How To Make turkey and corn enchiladas

Step 1

Combine turkey, corn, and 1 cup cheese; season with salt and pepper.

Step 2

Roll up in tortillas and place in a baking dish. Top with enchilada sauce and 1/2 cup cheese.
Step 3

Bake at 400° F until heated through, 15 to 20 minutes.
Step 4

NOTES: ** If grating cheese fresh, coat the grater with cooking spray before grating cheese. It will be easier to use and wash. ** My kids don't care for the pepper jack so we use plain Monterey Jack. ** I added 1 cup creamed corn to the regular corn to help hold the mixture together.
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