• 2 cups chopped or shredded turkey, smoked (or roasted)
• 1 cup corn
• 1 1/2 cups (shredded) of a cheese of choice. I used an awesome smoked Cooper Sharp but pepper jack will do nicely
• salt and pepper to taste.
• 8 small flour tortillas
• 1 cup enchilada sauce

Preheat oven to 400°. In a large bowl, combine the turkey, 1 cup of cheese and corn. Add salt and pepper to taste. Amounts are subjective here. I usually measure my salt and pepper by the number of cranks on a mill. Its easier for me since I am a compulsive counter (it takes 15 swallows for me to chug a Slim-Fast. Everytime). So for this dish, I used 10 salts twists and 17 pepper twists.

Fill tortillas with the filling and place in a baking dish seam down. I used a 7″x11″ glass bakeware dish that was a tight fit for all eight enchiladas. Top with enchiladas sauce and 1/2 cup of shredded cheese.

Bake for 15 to 20 minutes until heated thoroughly. I did find that 20 minutes crisped the edges of the enchiladas a bit much. That may be due in part to a smaller baking dish I used.

source: realsimple.com