Enchilada

I was going through the pantry and freezer and noticed that I had all the fixings for my huge burritos, but I really wanted to try something else so I turned my burrito fixings into Enchiladas. They were so quick, easy and very yummy. They really hit the spot on this cold and rainy night.

½ Lbs. Ground Turkey

1 Taco Season Packet

1 15 oz. Can mild Enchilada Sauce

Instant Rice (2 servings)

1 Small Onion (Chopped)

1 C. Frozen Corn Kernels

Large Flour Tortilla Wraps

12 oz. Shredded Mexican Cheese Blend

Heat EVOO in a frying pan over medium heat, add the meat, onion, and cook until meat is no longer pink and onion is soft. While the meat is cooking make the 2 servings of rice replacing the water for enchilada sauce. When the meat is fully cooked add the corn and taco season following the directions for water amount, cover and cook per the instructions. When the meat is ready stir in the cook rice and mix together, after the mixture is combined add about 1 C. of the cheese and stir in. Remove the pan from the burner and turn it down to low, warm one wrap at a time on both sides then place on the work surface and fill with about ½ c. of the filling. Roll over once and turn in the sides then continue to roll and place into a baking dish seam side down. After all of them are wrapped and in the dish cover with the remaining enchilada sauce and cheese. Bake in a 350 over for about 15-20 until the cheese is fully melted then turn on the broiler and brown the top of the enchilada.

Serves 2 (Very Well) or 3 (Just Right)