GREEN TURKEY & ZUCCHINI ENCHILADAS
Steps:
- Preheat oven to 375 degrees F. Spray a 9 x 13 x 2 inch casserole dish with cooking spray. Take 1 cup of cooking sauce and spread it evenly on the bottom of the dish. For enchilada filling: In a large nonstick skillet, sprayed with cooking spray, saute 1 cup onions for about 5 minutes or until translucent. Add in garlic and cook for another minute or so. Add in the ground turkey and cook until browned, breaking it up as it cooks. Next, add in ground cumin, salt, chopped green chiles, cayenne (if using), salt, zucchini and 1/4 cup cooking sauce. Mix well and take off heat. To assemble enchiladas: Take one flour tortilla and, in the center, put about 1/3 to 1/2 cup of turkey-zucchini mixture down the middle in a strip. Place about 2 TBS of cheese on top of turkey mixture and roll up. Place in prepared casserole dish with seam side down. Repeat with remaining tortillas, placing them in the pan side by side. Pour the second jar of sauce on top of the enchiladas, coating them evenly with sauce. Sprinkle with remaining cheese. Cover with foil. Bake for 30 -35 minutes in the preheated oven, or until the sauce is bubbly and the enchiladas are warmed through. Garnish with chopped onion, cilantro, and sour cream, if desired. (Notes: - Doubled the recipe for whole family - Added a tbsp of Mexican chili powder - Used cooked turkey (large sour cream tub) - added about a cup of sour cream... some to filling, and some to sauce - used homemade salsa verde (1 jar for each 9x13) - added more salsa verde to filling than listed - double recipe made 16 + 16 + 9 enchiladas Delicious!)
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