Turkey Enchiladas

Don't be intimidated by the long ingredient list on these enchiladas - they are really easy to make and have an unusual, but delicious flavor.  I'm generally only a fan of Tex-Mex enchiladas, which incidentally are more like burritos.  However, these Southwest style enchiladas were a welcome change!
 
Turkey Enchiladas

Dreary day = bad picture!

Ingredients

Sauce

• 1 1/4 cup frozen corn, thawed
• 1 can (4 oz.) chopped green chiles
• 1 cup fresh cilantro leaves
• 1/3 cup fat free half and half
• 1/4 tsp salt
• 1/4 tsp. pepper

 Enchiladas

• 1 lb. ground turkey
• 1 can pinto or black beans, drained
• 1/3 cup chopped onion
• 1 garlic clove, minced
• 1 cup salsa
• 1 tbsp. cornmeal
• 2 tsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. ground oregano
• 1/8 tsp. salt
• 1/8 tsp. pepper
•  flour tortillas
• 1 1/4 cup shredded Mexican cheese, divided
• 1/4 cup sliced black olives 

Directions

1. Place the first six ingredients in a food processor or blender; cover and pulse until blended.
2. In a large skillet coated with cooking spray, cook turkey, onion, and garlic over medium heat until meat is no longer pink.  Remove from heat and stir in the beans, salsa, cornmeal, and seasonings.
3. Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tbsp. cheese.  Roll up and place seam side down in a 9 X 13 baking dish coated with cooking spray
4. Spoon corn mixture over the top; sprinkle with olived and remaining cheese.
5. Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 5-10 minutes longer.

If you are only cooking for a two or three people, make enough enchiladas to feed everyone and freeze the rest of the turkey mixture and sauce mixture in ziploc bags.  That way you can avoid soggy leftovers and get another meal out of it in the future.