2 tsp canola oil
1 Small onion, peeled and diced
1 Medium red bell pepper, seeded and diced
1/2 c corn kernels, fresh or frozen
1 (7-oz) can diced roasted green chiles
3 Cloves fresh garlic, minced
1 tsp cumin
1 tsp chili powder
1-1/2 c COOKED AND SHREDDED TURKEY
1 c shredded low-fat Mexican blend cheese, DIVIDED
1/2 c minced fresh cilantro
1 (10-Count) package fresh corn tortillas
2 (10 oz) cans mild enchilada sauce
Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with nonstick cooking spray. Set aside.
In a large skillet, heat oil over medium-high heat. Add onion and bell pepper and sauté vegetables about 5 minutes or just until they are tender. Add corn, chiles, garlic, cumin and chili powder. Sauté another 2 minutes. Remove from heat. Taste and adjust seasonings.
Stir turkey and 1/2 cup cheese into vegetables and mix well. Stir in cilantro.
Spoon about 1/2 cup filling down the center of a tortilla. Fold one side over the filling and tuck end of tortilla under filling making a roll. Place, seam-side down, in the prepared casserole dish. NOTE: To diminish the corn tortillas from cracking, wrap tortillas in a dampened paper towel and place in the microwave. Microwave on 50% power for approximately 1 to 1-1/2 minutes until the tortillas are very warm and pliable. Remove tortillas, one at a time, and fill as directed.
Once all the tortillas are filled and placed in casserole dish, spoon the enchilada sauce on top. Sprinkle with remaining 1/2 cup cheese.
Cover casserole with foil that is sprayed with cooking spray.
Place in preheated 350 degree F oven and bake for 20 to 25 minutes or until enchiladas are heated through and cheese is melted.