Smoked Turkey Enchiladas - How to make Enchiladas

Ingredients

• 24 oz - Smoked Turkey (any meat or leftover meat will work)
• 1 TBS - Olive Oil
• 1 Cup - Yellow Onion (diced)
• 1/2 Cup - Bell Pepper (diced)
• 1/4 Cup - Yellow Corn
• 30 oz - Enchilada sauce (I used mild)
• 2 - 10 oz Cans - Rotel (mild)
• 2 tsp - Cumin
• 2 tsp - Granulated Onion
• 2 tsp - Granulated Garlic
• 1 TBS - Chili Powder
• 20 oz - Water
• Salt and Pepper to taste
•  1.5 Cups Shredded Cheddar Cheese
• 10 - Corn Tortillas

Directions

• In a large skillet over medium high heat add olive oil, onion, corn and bell pepper and saute 3-4 minutes.
• Add Rotel, cumin, granulated onion, granulated garlic, chili powder, water and turkey.
• Mix well bring to a simmer, reduce heat to med-low, cover and cook for 20 minutes, 
• Remove lid and continue to cook another 5 minutes until all of the liquid has evaporated.
• Add 1.5 cups of enchilada sauce to the bottom of a 9x13 casserole dish.
• Place a couple tablespoons of the meat mixture into the center of each corn tortilla and fold over and place into casserole dish.
• Pour remaining enchilada sauce over enchiladas, top with shredded cheddar cheese.
• Bake in a preheated 375º oven for 20-25 minutes or until golden brown and bubbly.

Enjoy!