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Turkey Enchiladas Land O Lakes Kitchens


1/2 cup onion, chopped
1/4 cup butter
2 cup cooked turkey, chopped
17 oz golden cream-style corn
16 oz whole tomatoes, undrained
1/4 cup corn meal
3 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
18 tortillas
1 hot oil
1 cup sharp cheddar cheese, shredd ----sauce-----
10 oz mild enchilada sauce
1 1/2 cup dairy sour cream

Recipe by: Kay Hinga <[email protected]> Preheat Oven to 350 F.

In large skillet saute onion in butter until crispy tender. Stir
turkey, corn, tomatoes, corn meal and seasonings. Simmer, uncovered,
15 minutes. Dip tortillas in hot oil. Spread about 1/4 cup filling on
each tortilla, roll up and place seam side down in a shallow baking
dish. Pour Souce over tortillas: sprinkle with cheese. Bake at 350
for 20 to 30 minutes.

Sauce: Combine enchilada sauce and sour cream; stir until smooth.

Note: I used corn tortillas and lots more cheeee than the recipe
called for. The turkey I used was simply left overs. Hope you enjoy!

Serves 8.





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