Turkey and Kale Enchiladas

Turkey and Kale Enchiladas

You’ll Need

  • 1 lb ground turkey
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 4 cups kale, washed, stems and centre ribs removed and cut into thin strips
  • 1 cup frozen corn kernels
  • 1½ cups grated cheddar cheese
  • ¼ cup chopped green chilies (canned)
  • 12 flour tortillas
  • ½ cup light cream
  • ½ cup sour cream
  • ¼ cup salsa
  • Sour cream and salsa for serving

Prep and Cook

  • 1
    Pre-heat the oven to 400°F.
  • 2
    Combine the turkey, cumin and chili powder in a skillet set over medium-high heat and cook until the meat is no longer pink. Add 3½ cups of the kale and combine, cooking until the meat is cooked through and the kale is slightly wilted. Remove from the stovetop and transfer mixture to a medium-mixing bowl.
  • 3
    Add the corn, 1 cup of cheese and the chilies; mix well.
  • 4
    Spoon some of the mixture into a flour tortilla and roll the wrap up tightly, placing seam-side down in a casserole dish. Repeat with the remaining filling and tortillas.
  • 5
    Combine the light cream, sour cream and salsa; mix well.
  • 6
    Pour the sauce over the tortillas. Top with the remaining cheddar cheese and kale. Cover with aluminum foil and bake for 15 minutes.
  • 7
    Remove the foil and bake uncovered for another 15 minutes. Serve hot with sour cream and salsa on the side if desired.
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