Wholesome Enchilada


I made these a couple nights ago and it reminded me just how easy they are to make and I like that it makes enough for two meals or to serve up to 14 people.  You can substitute beef or chicken for the turkey if you would like.

Recipe for Wholesome Enchiladas:

1 1/4 pounds lean ground turkey, 1 small onion, chopped, 1 teaspoon taco seasoning, 1/2 teaspoon cumin, 1/4 teaspoon pepper, 1 (8oz) cream cheese, 1 (4oz) cup shredded Mexican cheese blend, divided, 1 (15oz) can black beans, rinsed and drained, 1 1/2 cups frozen corn, thawed, 1 (14.5oz) fire roasted diced tomatoes, drained, 2 (4oz) cans green chilies, chopped, 1/4 cup salsa, 14 whole wheat tortillas (8inch) warmed, 2 (10oz) cans enchilada sauce, minced fresh cilantro

Preheat oven to 375 degrees.  In a nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is cooked.  Stir in cream cheese and 1/2 cup cheese until melted.  Stir in beans, corn, tomatoes, chilies and salsa.  Place 1/2 cup turkey mixture on each tortillas.  Roll up and place in two 9×13 baking dishes coated with cooking spray, seam side down.  Top with enchilada sauce and remaining cheese.  Bake, uncovered, 15-20 minutes or until heated through.  Sprinkle with cilantro if desired.


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