Submitted by Karin Shelstad

“The original recipe called for ground beef but I prefer making it with ground turkey.”
Filling:
1 pound ground turkey
1 medium onion, chopped
8 ounces (2 cups) shredded Cheddar cheese
Sauce:
1 15-ounce can tomato sauce
2/3 cup water
1/3 cup chopped green onions
1 tablespoon chili powder
1/8 teaspoon basil
1/8 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 clove garlic, minced
Tortilla:
1/2 cup water
1 package 6″ corn tortillas
8 ounces shredded Cheddar cheese
Heat oven to 350°. In 10″ skillet, cook and stir ground beef/turkey over medium heat until browned. Remove from heat. Drain. Stir in onion and 8 ounces cheese. Set aside.

In saucepan, combine sauce ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 5 minutes. In 10″ skillet heat water to almost boiling. Place 1 tortilla in water 2 -3 seconds. Drain momentarily. Place on a plate. Repeat with remaining tortillas; stack on plate.

Scoop about 1/4 cup meat mixture and a little sauce onto each tortilla. Roll up and place in 9×13 baking dish. Ladle remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake uncovered about 20 minutes until bubbly.

Serves 4 – 6