Turkey Enchiladas

1 1/4 c. frozen corn, thawed
1 can (4 oz) chopped green chilies
1 c. fresh cilantro leaves
1/3 c. heavy whipping cream
1/4 t. salt and 1/4 t. pepper
Combine the above ingredients in a food processor; cover and pulse until blended.

3/4 lb. ground turkey
1/3 c. chopped onion
1 garlic clove, minced
1 T. olive oil
3/4 c. salsa
1 T. cornmeal
2 t. chili pwdr
1 1/2 t. dried oregano
1/8 t. salt and 1/8 t. pepper
6 flour tortillas (8 in) warmed
1 1/4 c. shredded Mexican cheese blend, divided
1/4 c. sliced ripe olives

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings. Spoon 1/3 c. turkey mixture down the center of each tortilla; top with 2 T. cheese. Roll up and place seam down in greased 11x7 or 9x13 dish. Spoon corn mixture over the top; sprinkle with olives and remaining cheese. Cover and bake at 350 for 30 minutes. Uncover, bake 5-10 minutes or until heated through.

We all loved this. I omitted the oil, used cornmeal mix instead of cornmeal (because that's what I had) and I made the corn mixture ahead of time, so it was a pretty easy meal to put together.