Turkey Enchiladas and Artichokes Anyone?

Kevin said these were the best enchiladas he has ever had and the funny thing is that I grabbed what I had around the kitchen and put it together- thank you Trader Joe's and San Luis Obispo farmers market. Oh, and when he eats artichoke hearts he makes funny noises. There aren't many foods that he makes a big deal of, but this funny green vegetable is one of them. Here is the recipe in case you are interested:

One Turkey breast, cubed ( you could use chicken or whatever you have)
One can of refried pinto beans
1/2 bag to full bag of frozen corn, depending on your preference
One packet of healthy dry ranch mix (just check ingredients for chemicals and junk... I use the stuff from whole foods called "Braswells Ranch Dressing Mix)"
Corn Tortillas
1/2 cup to 1 cup shredded cheese ( I used a mexican mix from TJ's
Fresh Cilantro
Fresh chopped tomatoes
Sour Cream
1/2 Jar Corn and Chile Tomato- Less salsa from Trader Joes

Mix the refried beans, corn, half the cheese, and ranch mix into the turkey. Soften the corn tortillas by steaming them with a tiny bit of water in a skillet so they get soft. Put desired amount of turkey mix in the middle of the tortilla and roll it up. Put rolled up tortillas in a 9x11 baking dish. They should be tight against one another. Sprinkle remaining shredded cheese on top of rolled up tortillas. Lastly spoon the corn salsa over the cheese and spread out a little. Put in the over at 350 degrees until the cheese is bubbly and the tortillas look slightly browned. Top with tomatoes, sour cream, and cilantro right before serving.