Pin a Day: Healthy Turkey Enchiladas

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.