Turkey Verde Enchiladas

I found this recipe on the Once a Month Mom blog where you made a months worth of meals in 1-2 days. Gail told me about the blog and I was in love with it!! Very cool idea but now it is a paid subscription so I no longer use it. These enchiladas work so well in the freezer....I often make 2-3 batches, 1 to eat that night and 1-2 to freeze for later use. They can be frozen for over a month (trust me I've done it) but I wouldn't go longer then 3 months so be sure to date the container if you do opt to freeze. 

This dish would be great with the Mexican layer dip I posted earlier, but only for a super hungry crowd since the dip and these puppies are filling!! One tortilla and I'm usually full. 

I recently made two batches of these for my friend Carolyn's family after a death in the family and brought them over frozen with chips and salsa. They kept them in the freezer for 2 days and enjoyed them the 3rd night. The whole family loved them. 

NOTE!!!! This recipe wants you to make your own verde enchilada sauce. DON'T BOTHER. Buy a can of Verde enchilada sauce in the supermarket and save yourself the time. They still taste great. 

Also, I like to add a can of Corn to the mixture. What can I say I love corn and it stretches the filling to make more tortillas :) 

Here's the original recipe: http://pearls-handcuffs-happyhour.blogspot.com/2011/11/back-in-day-i-was-not-fan-of-enchiladas.html

Here's my adapted version:

VERDE TURKEY ENCHILADAS

VERDE SAUCE

1 can Verde Enchiliada Sauce (Latino aisle in grocery store)

ENCHILADAS

1 package tortillas 

3/4 lbs. ground turkey 

1/3 cup chopped onion

1 clove garlic, minced

1 tbsp. olive oil

3/4 cup salsa 

1 tbsp. cornmeal

2 tsp. chili powder

1 & 1/2 tsp. ground cumin

1 tsp. dried oregano

1/8 tsp. salt

1/8 tsp. pepper

1 & 1/4 cups shredded cheese {I used the Mexican blend} 

1 can sweet corn (optional)

Directions: 

1. Preheat oven to 350 degrees
2. Pour your olive oil into a large skillet and heat for a couple of minutes.  Add the turkey, onion, and garlic and cook until browned. 
3. Remove from heat and stir in corn, salsa, cornmeal, cumin, chili powder, oregano, salt, & pepper.  Spoon about 1/3 cup of the turkey mixture down the center of a tortilla.  Top the turkey mixture with a couple tablespoons of cheese.  Roll it up and place seam side down in a baking dish.  I use disposable aluminum foil 8x8 ones so I can just throw out the dish instead of cleaning :)
4. Now spoon the verde sauce on top of the enchiladas and top with cheese.
5. Bake at 350 for about 30 minutes.  Remove from oven, uncover, and bake for an additional 5-10 minutes or until heated through.
6. Top with sour cream, black olives and anything else you like on enchiladas (guacamole would be good). ENJOY!

XOXO Jo