Leftover Turkey? Enchiladas Recipe

I originally got this recipe from Good Housekeeping magazine, and if you'd like to see the original (which includes nutrition information) you can see it here.

The original is yummy, but kind of mild for my taste. Plus, I don't much care for cilantro. And, I don't follow directions well. So, I've modified the recipe considerably. Here's my version:

Ingredients
1 lb. ground turkey (or about 12 ounces shredded cooked turkey if you have leftovers)
1 small onion minced
1 tsp. cumin
1 tsp. chili powder
salt and pepper to taste
1 can Mexicorn
1 can black beans, rinsed and drained
8 oz. reduced fat sour cream
1 1/2 cups shredded reduced fat Mexican cheese blend
10-15 6 inch corn tortillas
10 oz. can of medium enchilada sauce
1 cup medium salsa

Directions
Spray 9 X 13 baking pan with cooking spray (or use two smaller pans like I did). Preheat oven to 400 degrees. If using ground turkey, brown and drain. Then add minced onion to the pan and cook until translucent. If using shredded turkey, brown onion in a little oil.

In large bowl (or original pan if it's big enough) combine turkey, onion, corn, beans, seasonings, sour cream, and about half the cheese.

Warm tortillas by wrapping in a damp paper towel and microwaving on high about 30 seconds. Then place about 1/3 cup of filling inside tortilla and roll up tightly. Continue with all tortillas, placing them in pan.

In small bowl, stir enchilada sauce and salsa together. Pour sauce over enchiladas in pan. Top with remaining cheese.

Bake in 400 degree oven 15 to 20 minutes or until cheese melts and enchiladas are heated through.

Visit Cole at All the Small Stuff for more Tuesdays at the Table!