Turkey enchiladas verde

I love enchiladas but the standard beef enchiladas in red sauce gets old sometimes. Turkey enchiladas is a "healthier" twist on the old classic. I season the turkey with spices instead of the standard taco seasoning that is usually loaded with salt. Classic enchiladas are also made with corn tortillas but tonight flour tortillas will have to do. I'm sure making this adjustment makes them even less healthy than classic enchiladas.

Turkey enchiladas verde


1.25lb of ground turkey
1c frozen corn
1 small yellow onion, diced
1T chili powder
1T ground sage
1/2t garlic salt or regular salt
1/4 t cayenne pepper (optional)
1/4t cinnamon
1/4t paprika
10 soft taco size flour tortillas
1 can(the smaller can is fine) verde enchilada sauce
1 c cheddar cheese
1-2 green onions, sliced

Heat a skillet to medium with about a tablespoon of vegetable or canola oil. Add the onions and spices and sauté for  5 minutes. Add ground turkey and cook thoroughly. Once the meat is fully cooked, add corn and mix. Remove from heat and set aside. Coat the bottom and sides of an 11x13 baking dish with cooking spray. Fill each tortilla with a little less than 1/4 cup of filling and roll. Place the filled tortillas in the pan seam side down so they do not unroll. I find it's easiest once you roll the tortilla to put it in the pan counter clockwise so they do not unroll.  Continue doing so until all filling is used or you run out of tortillas. They should snuggle closely in the pan. Top with green onion and cheese. Lastly, add the can of the verde sauce on top of the onions and cheese. Bake at 350 for about 30 minutes. Everything is already cooked. The 30 minutes just melts the cheese and heats the sauce.