12(8-inch)corn tortillaswarmed (see notes on tortilla types and amount needed)
3cupsshredded cheeseor less to taste
Prep: Preheat oven to 360°F.
Sauté onion and turkey: Heat oil in large skillet over medium heat. Add onion and cook until softened, 3-4 minutes. Stir through turkey and taco seasoning, add 2-3 tablespoon water (or chicken broth). Sauté until turkey meat has soaked up all liquid, about 1-2 minutes. Take off the heat.
Make filling: Stir black olives, corn, black beans and sour cream through turkey mixture. Add ½ cup of enchilada sauce and combine well.
Assemble: Spread another ½ cup enchilada sauce in bottom of 9x13 inch casserole dish. Divide filling between warmed tortillas. Sprinkle with 1 tablespoon cheese each, then fold and arrange seam down in prepared dish.
Finish and bake: Spread remaining enchilada sauce on top, sprinkle with remaining cheese. Bake in hot oven for 25 minutes, or until fully heated through and bubbly around edges. Let sit on counter for 5 minutes, then serve.
Corn tortillas are sturdier and hold up much, much better than wheat tortillas. I used white corn tortillas because that’s what I had, and I didn’t have time to run out to the store to get yellow corn tortillas. Wheat tortillas tend to get quite soggy and break/get messy in enchiladas, but if you don’t mind… They taste just fine.
I like to really pack my enchiladas with filling, otherwise there’s too much tortilla for my taste. If you prefer thin enchiladas, you will need two pans and most likely 20-24 tortillas. You may also want to use more enchilada sauce.
Black beans/black olives/sweet corn: These are all not mandatory to add, and you can skip one or all three if you prefer more plain and pure turkey enchiladas. Just keep in mind that you’ll lose some volume in the filling.
Cheese: A Mexican blend will work well. Cheddar or Monterey Jack are also nice. I used a mix of cheddar and mozzarella for flavor and meltiness.
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