Well, I inadvertently took more than a week off of blogging. Between parent teacher conferences, a visit from my family from Idaho, and closing on our house, this past week was crazy busy! It flew by without me even realizing it! In fact this whole month has! Just minutes ago, a flier fell out of my cupboard for an event that I planned to attend...on March 9th. I thought for a second about what day it was and could not wrap my mind around the fact that it had taken place almost 3 weeks ago! Time is flying by too fast for me right now!
Anyhow, I am back with a delicious recipe for some hearty Mexican food. I love Mexican food! I mean, you cannot go wrong with melted cheese, and I do not know about you, but I don't believe I have ever eaten Mexican anything that wasn't smothered in cheese! I'm not big on spice, in fact, often times I can't even hack mild salsa, so you can rest assure that anything I post will not pack a huge punch...just in case you can't handle the spice like me. These enchiladas have a white sauce, which I much prefer over the red stuff, but I had only ever had when stuffed with chicken (which I also love!!). These enchiladas break the mold in that they are made with ground turkey. I really enjoyed this dinner! It seems like there are a ton of ingredients but they really do come together fairly easily, so don't fret!
Terrific Turkey Enchiladas
1-1/4 cups frozen corn, thawed
1 can (4 ounce) chopped green chilies
1 cup fresh cilantro leaves (I have to leave these out due to my husband's pure hatred...I am jealous of anyone that can add these in)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound ground turkey
1/3 cup chopped onion
1 garlic clove, minced
1 Tablespoon olive oil (Optional. I left out because I feel there is enough grease coming off the turkey.)
3/4 cup salsa
1 Tablespoon cornmeal
2 teaspoon chili powder
1-1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inch)
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup sliced ripe olives (Optional...I left these out due to my pure hatred)
Place the first six ingredients into a food processor; cover and pulse until blended.
In a large skillet, cook the turkey, onion and garlic in oil over medium heat until the meat is no longer pink. Remove from the heat, stir in the salsa, cornmeal and seasonings. Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 Tablespoons of cheese. Roll up and place seam side down in a greased baking 9x13 inch baking dish. Spoon corn mixture over the top. Sprinkle with olives (if using) and remaining cheese.
Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.
Recipe Source: Taste of Home
I am linking up at these delightful parties!