Easy Enchiladas


1 pound ground turkey sausage

1/2 cup chopped onion

1 teaspoon minced garlic

1 (7.76-oz.) can tomatillo salsa, divided

1/4 cup chopped fresh cilantro

8 (6-inch) fajita-size corn tortillas**

2 cups (8 oz.) shredded Mexican four-cheese blend, divided

Vegetable cooking spray

2 cups refrigerated fresh medium-heat tomato salsa

1/2 cup low-sodium chicken broth

Garnish: chopped fresh cilantro


Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.

Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.

Place 2 tortillas between damp paper towels. Microwave tortillas at high 15 seconds. Repeat procedure with remaining tortillas.

Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

Bake at 350° for 20 to 25 minutes or until tortillas are crisp.

Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.



Chicken Enchiladas



3 cups chopped cooked chicken

2 cups (8 ounces) shredded Monterey Jack cheese with peppers

1/2 cup sour cream

1 (4.5-ounce) can chopped green chilies, drained

1/3 cup chopped fresh cilantro

8 (8-inch) flour tortillas

Vegetable cooking spray

1 (8-ounce) container sour cream

1 (8-ounce) bottle green taco sauce

Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro


Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.



Salsa Corn Dip


1 (8-oz.) pkg. cream cheese, cut into cubes

1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

1 cup Old El Paso® Thick ‘n Chunky Salsa

1 (11-oz.) can Whole Kernel Corn with Red and Green Peppers


In microwave-safe 1 1/2-quart casserole, combine all ingredients; mix well. Cover.

Microwave on high for 2 to 3 minutes. Stir well. Microwave on high for 2 to 3 minutes or until thoroughly heated and cheese is melted.

Stir before serving. Serve with corn chips.