Cooking Thursday

Here's the first of the freezer recipes I told you about last week.  This one is Turkey enchiladas.  I made them rolled up, but since they are made with corn tortillas I found they tore easily, so next time I'm just going to layer the tortillas and the filling, which I think will make it easier to make and to eat!  Plus, it might look prettier coming out of the pan. I'm going to give directions to layer, but feel free to roll tortillas if you prefer them that way.
This recipe makes 24 enchiladas.  I put mine into 3 8x8 pans, so it makes a large quantity.
These were tasty and a great way to use up turkey.  Of course, you could use chicken as well.

Turkey Enchiladas

24 - 6 inch corn tortillas

4 cups diced, cooked turkey
1 19 ounce can red enchilada sauce
1 chopped onion
1 teaspoon cumin powder
1 teaspoon garlic power
1 can green chilies
1 cup frozen or canned corn, drained
3 cups shredded Cheddar Monterey Jack cheese

Mix 2 cups cheese, onion, chilies, corn and spices.  Stir in turkey.
Dip tortilla into enchilada sauce to cover, then lay to cover bottom of pan.  Lauer tortillas and meat, finishing with tortillas.  Cover with sauce, then sprinkle remaining cheese on top.
You can freeze to use later.
To prepare, thaw, then back at 350 degrees for about 30 minutes.