Ingredients
1-1/4 cups frozen corn, thawed1 can (4 ounces) chopped green chiles1 cup fresh cilantro leaves1/3 cup heavy whipping cream1/4 teaspoon salt1/4 teaspoon pepperENCHILADAS:3/4 pound ground turkey1/3 cup chopped onion1 garlic clove, minced1 tablespoon olive oil3/4 cup salsa1 tablespoon cornmeal2 teaspoons chili powder1-1/2 teaspoons ground cumin1 teaspoon dried oregano1/8 teaspoon salt1/8 teaspoon pepper6 flour tortillas (8 inches), warmed1-1/4 cups shredded Mexican cheese blend, divided1/4 cup sliced ripe olives
Preparation
Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.
In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11x7-in. baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.
