Preheat oven to 325ºF degrees. In a sauté pan, heat the oil and cook the onion until soft. Add the garlic and the taco seasoning and briefly heat till fragrant. Add the turkey, corn, and half of the sauce, mix well.
2
Brush or spray the corn tortillas with oil on both sides. Fill each tortilla with a 1/4 cup of the turkey mixture and 1 Tbsp of the shredded cheese. Roll up and place seam side down in an oiled 9 x 13 inch baking dish. Place in oven and bake for 10 minutes.
3
Add the sour cream to the remaining sauce and top the enchiladas; sprinkle with remaining cheese. Place back in oven and bake until bubbly and golden brown, about 10-15 minutes. Top with cilantro if desired.
Preheat oven to 325ºF degrees. In a sauté pan, heat the oil and cook the onion until soft. Add the garlic and the taco seasoning and briefly heat till fragrant. Add the turkey, corn, and half of the sauce, mix well.
2
Brush or spray the corn tortillas with oil on both sides. Fill each tortilla with a 1/4 cup of the turkey mixture and 1 Tbsp of the shredded cheese. Roll up and place seam side down in an oiled 9 x 13 inch baking dish. Place in oven and bake for 10 minutes.
3
Add the sour cream to the remaining sauce and top the enchiladas; sprinkle with remaining cheese. Place back in oven and bake until bubbly and golden brown, about 10-15 minutes. Top with cilantro if desired.
