Baked Turkey Enchiladas Recipe

Ingredients for Baked Turkey Enchiladas

• 4 ounces cream cheese
• 1 cup sour cream
• 1 cup salsa
• Cheddar Cheese
• Cooked Turkey
• Corn Kernel
• 1 teaspoon ground cumin
• Dried Oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt And Pepper
• 1/2 cup chopped green onions
• Flour Tortillas

How to Make Baked Turkey Enchiladas

1. Preheat oven to 325°F (160°C).
2. In a medium bowl, cream together 4 ounces of cream cheese and 1 cup of sour cream until smooth.
3. Stir in 1/2 cup of your favorite salsa.
4. Add 1 cup of shredded cheddar cheese (or Monterey Jack/Pepper Jack) and mix well.
5. In a separate bowl, combine 2 cups of cooked turkey, 1/2 cup of corn (canned or frozen), 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup chopped green onions.
6. Gently fold the turkey mixture into the cheese mixture.
7. Spread 1/2 cup of salsa in the bottom of a 9x13 inch baking dish.
8. Fill each tortilla (approximately 6-8, 10 inch tortillas) with about 1/3 cup of the turkey filling. Roll up tightly and place seam-down in the prepared baking dish.
9. Pour the remaining salsa evenly over the enchiladas.
10. Sprinkle the remaining shredded cheese over the top.
11. At this point, the enchiladas can be covered and refrigerated for up to 12 hours before baking.
12. Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.
13. If reheating, cover with aluminum foil.
14. Garnish with the remaining chopped green onions and serve warm.