Turkey Enchiladas

Makes 4
Prep 15 m
Cook 11 m
Bake 30 m



  1. 1 of 5 Heat oven to 375 degree F. Coat a medium-size baking dish with nonstick cooking spray.
  2. 2 of 5 Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until softened, stirring occasionally.
  3. 3 of 5 Add turkey, zucchini, olives, brine, jalapenos, 1/2 cup of the tomato sauce, cumin, oregano, salt and cinnamon. Cook for 6 to 7 minutes, stirring occasionally. Remove from heat.
  4. 4 of 5 Wrap tortillas in damp paper towels and microwave for 30 seconds or until softened. Working quickly, spoon a generous 1/3 cup of the turkey mixture down the center of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas and filling.
  5. 5 of 5 Spoon remaining tomato sauce over the top of enchiladas. (Can be made up to a day ahead; cover with plastic wrap and refrigerate. To cook, remove from fridge 20 minutes, then continue.) Sprinkle with cheese. Cover and bake at 375 degree F for 30 minutes. Remove from oven and let stand for 10 minutes before serving. Garnish. Makes 4 servings.
Nutrition Information for Turkey Enchiladas
Servings Per Recipe: 4
Per Serving: 48 mg chol., 36 g carb., 12 g Fat, total, 319 kcal cal., 19 g pro., 918 mg sodium, 5 g fiber, 3 g sat. fat