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+ servings

Ground Turkey Enchiladas with Corn and Cilantro Topping

adapted from Taste of Home
Course Dinner
Cuisine Mexican
Keyword enchiladas
Servings 4


for topping:

  • 1 1/4 cups frozen corn thawed
  • 1- 4 oz can chopped green chilies
  • 1 cup fresh cilantro leaves
  • 1/3 cup whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

for enchiladas:

  • 3/4 pound ground turkey
  • 1/3 cup chopped onion
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 3/4 cup mild red salsa we used "El Pinto" brand
  • 1 tablespoon cornmeal
  • 2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • salt and pepper
  • 8 corn tortillas warmed or grilled
  • 1 1/2 cups cheese pepper jack or Mexican cheese blend, divided
  • 1/4 cup sliced olives optional


  1. Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse.
  2. In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal and seasonings.
  3. Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two tablespoons cheese. Roll up and place seam side down in a greased 9x13 pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.
  4. Cover with foil and bake at 350 degrees for 30 minutes. Uncover,sprinkle with remaining cheeseand bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.

Recipe Notes

- We doubled this for a family of 6. -I only used one can (instead of two) of green chilies when doubling the recipe, and only 3 teaspoons of chili powder instead of 4.

-You can grill the tortillas on a griddle on both sides till soft or microwave them for a few seconds on a paper towel.

-If you want to cut the fat, use half and half instead of cream for the corn topping.