Turkey and Zucchini Enchiladas

Ingredients

• 1 tablespoon olive oil 
• 1 lb pd of ground turkey 
• 2 cups zucchini shredded
• 0.5 cup onion chopped
• 2 cloves garlic finely chopped
• 3 teaspoons ground cumin 
• 1 teaspoon oregano dried
• 4 oz cream cheese cut into cubes (half of 8-oz package)
• 8 oz cheddar cheese shredded
• 0.3 cup cilantro leaves fresh coarsely chopped
• 8.2 oz flour tortilla soft for tacos and fajitas (10 count
• 19 oz enchilada sauce red canned
• 0.5 cup mild cheddar cheese thick
• 1 cup lettuce shredded
• 0.5 cup tomatoes chopped
• 0.5 cup cream sour

Equipment

• bowl
• frying pan
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, heat oil over medium heat.
3. Add turkey, zucchini, onion and garlic. Cook about 7 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Stir in cumin and oregano.
4. Add cream cheese; cook and stir until cheese is melted.
5. Add 1 cup of the Cheddar cheese; stir until well combined.
6. Spoon turkey mixture evenly down center of each tortilla; roll up.
7. Place, seam side down, in baking dish. In medium bowl, mix sauce ingredients.
8. Pour over enchiladas.
9. Sprinkle with remaining 1 cup Cheddar cheese.
10. Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted.
11. Garnish enchiladas with lettuce, tomato and sour cream.