TURKEY ENCHILADAS - LAND O' L Regi Dean's Recipes 08/22/99 Turkey Kay Hinga {*****} Butter 1/4 c Chili powder 3 ts Cooked turkey; chopped 2 c Corn meal 1/4 c Dairy sour cream 1 1/2 c Garlic powder 1/4 ts Golden cream-style corn 17 oz Mild enchilada sauce 10 oz Onion; chopped 1/2 c Salt 1 ts Sharp cheddar cheese; shredd 1 c Tortillas 18 Whole tomatoes; undrained 16 oz {**********} 8 Servings Preheat Oven to 350 F. Hot oil -----sauce----- In large skillet saute onion in butter until crispy tender. Stir turkey, corn, tomatoes, corn meal and seasonings. Simmer, uncovered, 15 minutes. Dip tortillas in hot oil. Spread about 1/4 cup filling on each tortilla, roll up and place seam side down in a shallow baking dish. Pour Souce over tortillas: sprinkle with cheese. Bake at 350 for 20 to 30 minutes. Sauce: Combine enchilada sauce and sour cream; stir until smooth. Note: I used corn tortillas and lots more cheeee than the recipe called for. The turkey I used was simply left overs. Hope you enjoy! Serves 8. Recipe by: Kay Hinga