Turkey Enchiladas with Creamy Corn Topping

These enchiladas are so easy to make. 

The corn/parsley topping just gives them that extra special yum.

Add some delicious garnish and voila....a complete meal in a matter of minutes.

Turkey Enchiladas with Creamy Corn Topping

Topping:
1 1/4 cups frozen corn, thawed
1- 4 oz can chopped green chilies
1/2 cup fresh parsley leaves
1/3 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Enchiladas:
 3/4 pound ground turkey
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
3/4 cup mild red salsa
1 tablespoon cornmeal
2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon ground oregano
salt and pepper
8 corn tortillas, warmed or grilled
1 cup pepper jack cheese
1/4 cup sliced olives, optional

Place the topping ingredients in a food processor, cover and pulse until blended. Do not over pulse.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal, chili powder, cumin, oregano, salt and pepper.

Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two tablespoons cheese and a few olives (if using). Roll up and place seam side down in a greased 9x11 pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover (sprinkle with more cheese if desired), and bake for additional 5-10 minutes longer until heated and top starts to brown.

Serves 4