Turkey Enchiladas with Creamy Cilantro and Corn Puree

A few weeks ago my husband and I celebrated our 6 year anniversary. 

The night before our actual anniversary we went out to dinner (alone!) and then to our favorite place for milkshakes and ice cream sundaes. 

The next day Abby was extremely sad that we were not having a party on the exact day we got married. 

So we decided to have a mini party, just the 4 of us, right here at home. 

I made these Turkey Enchiladas with Creamy Cilantro and Corn Puree I saw over at Shugary Sweets.

It was a delicious and healthy dinner that everyone enjoyed. 

Turkey Enchiladas and Creamy Cilantro and Corn Puree

recipe adapted from Shugary Sweets

Ingredients 

1.25 pounds ground turkey 

1/2 cup yellow onion, chopped 

1 cup salsa 

1 cup whole kernel corn 

1 tbsp cornmeal 

1 tsp oregano 

2 tsp groung cumin 

1/2 tsp salt 

1/4 tsp pepper 

8 soft taco size flour tortillas

1 cup low-fat mexican blend cheese

1 cup whole kernel corn

1 cup fresh cilantro 

1/3 cup skim milk 

1/4 tsp salt

1/4 tsp pepper

Directions 

Cook turkey and onion until turkey is brown. 

Meanwhile, combine the last 5 ingredients in a food processor and blend until smooth. 

Set aside. 

Add salsa, corn, cornmeal and spices. Mix well. 

Using a 1/4 cup measuring cup, place meat mixture in the middle of the tortillas, roll them up, and stick them in a 9 by 13 greased pan (I used non-stick spray). 

Pour the puree over the top of the tortillas and sprinkle with cheese.

Bak covered fro 30 minutes, remove cover, and bake for about 10 more minutes. 

Serve immediately with light sour cream and tomatoes. 

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