Happy Cinco de Mayo! Today's lunch was thematically appropriate from last night's leftovers. We loved these Healthy Turkey Enchiladas. This was a healthy and tasty recipe that we will definitely be making again, perhaps with a few modifications. I started the recipe by defrosting my ground turkey and then browning it in the skillet while my sous chef diced a zucchini. Once the meat was browned, I added the zucchini, onion and garlic, allowing it to cook for a few minutes in the skillet. Side note: garlic burns if you get it in your eye. Once the meat and veggies had cooked, I added a cup of tomato sauce and a cup of enchilada sauce to the mixture. I scooped about 1/2 cup of the mixture into 10 tortillas and placed each seam side down in a 9x13 dish. I sprayed the top of the enchiladas with cooking spray to help crisp them and cooked them at 375 for 20 minutes. I pulled them out of the oven and poured enchilada sauce and sprinkled cheese on top. I put them back in the oven for about 5 more minutes. Then, we enjoyed cheesy enchilada goodness. The zucchini was a nice addition to enchiladas as a way to add in more veggies to a meal. I used full fat cheese because I don't like the way low fat cheese melts. In the future, I might consider using less cheese to make this dish a little healthier. It was yummy for dinner last night and still tasty for lunch today. We will definitely have this again soon.