Entrée: Mexico – Enchiladas de Pavo con Champiñones y Elote (Turkey, Shiitake, and Sweet Corn Enchiladas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 lb (450 g) boneless, skinless turkey breast, cooked and shredded
8 oz (225 g) shiitake mushrooms, finely chopped
1 cup (150 g) sweet corn kernels
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
2 cups (480 ml) red enchilada sauce
8–10 corn or flour tortillas
2 cups (200 g) shredded cheese (cheddar or Monterey Jack)
2 tbsp (30 ml) vegetable oil
Salt and pepper to taste
Fresh cilantro and sour cream for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C). Heat oil in a skillet and sauté onion until soft, add garlic, shiitakes and cook until mushrooms brown.
2. Stir in corn, cumin, chili powder, and shredded turkey; season with salt and pepper and cook until heated through.
3. Warm tortillas briefly to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Place filling on each tortilla, roll tightly, and arrange seam-side down in the dish.
5. Pour remaining enchilada sauce over the rolled tortillas and sprinkle evenly with shredded cheese.
6. Bake until cheese is melted and bubbly, about 20 minutes. Garnish with cilantro and serve with sour cream if desired.

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