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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees F. | 2. In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. | 3. In a second bowl toss together the turkey, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the turkey mixture to the cheese mixture and stir to combine. | 4. In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. | 5. Pour remaining salsa over enchiladas, spreading to coat all of them. | 6. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. | 7. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	4	ounces	softened	334.53	3.969	8.0514	32.4324
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
salsa	2	cups		150.8	34.528	7.904	0.884
cheddar cheese	2	cups	shredded	-	-	-	-
turkey	2	cups	cooked	-	-	-	-
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt pepper				-	-	-	-
scallion	4		sliced	128.0	29.36	7.32	0.76
flour tortilla	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.