Turkey and Corn Enchiladas - serve 6

2 tbsp butter
6 green onions, minced
1 sweet red pepper, finely diced
3 cups corn kernels
1 tsp ground cumin
1/4 tsp cayenne pepper
3 cups shredded Cheddar cheese
2 oz light cream cheese
1/2 cup sour cream
3 cups cubed cooked turkey
1 3/4 cups bottled mild chunky salsa
12 large flour tortillas

In large skillet, heat butter 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 centre 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.