Turkey and Corn Enchiladas

[Stanny]

Turkey and Corn Enchiladas (wheat tortillas/spinach will work too)

2 Olive Oil/Flaxseed Oil
6 green onions, minced
1 sweet red pepper, finely diced
3 cups corn kernels
1 tsp ground cumin (cumin is strong, depending on your taste)
1/4 tsp cayenne pepper
3 cups shredded Cheddar cheese (fat free will work)
2 oz light cream cheese
1/2 cup sour cream (fat free will work)
3 cups cubed cooked turkey
1 3/4 cups bottled mild chunky salsa
12 large flour tortillas
In large skillet, heat oil over medium heat, cook half of the green onion and red pepper, stirring often, for 5 minutes or until softened.
Stir in corn, cumin and cayenne, add 1/4 cup water, cover and cook until water is evaporated, about 5 minutes. Remove from heat, stir in half of the cheese, all the cream cheese and sour cream. Stir in turkey.
Spread one-third of the salsa in 13x9-inch baking dish. Dividing evenly, spread filling down center of each tortilla, roll up, folding in ends. Place seam side down in dish.
Spread remaining salsa over top, sprinkle with remaining cheese, onions and red pepper.
Bake, covered, in 350 F oven for 20 minutes or until heated through