Turkey Enchiladas

Ingredients

• 8 oz four cheese shredded mexican style divided kraft finely
• 12 6-inch corn tortillas warmed ()
• 2.5 cups enchilada sauce divided
• 0.3 cup cilantro leaves fresh finely chopped
• 4  green onions divided chopped
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 1 large tomatoes seeded chopped
• 2 cups turkey shredded cooked

Equipment

• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Spread 1/2 cup enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3. Combine 1/2 cup of the remaining enchilada sauce with turkey, 1/2 cup cheese and 1/4 cup onions.
4. Spoon 1/4 cup turkey mixture down center of each tortilla; roll up.
5. Place, seam-sides down, in prepared dish; top with remaining enchilada sauce and cheese. Cover.
6. Bake 30 min. or until cheese is melted, uncovering for the last 5 min. Meanwhile, combine tomatoes, remaining onions, cilantro and dressing.
7. Top enchiladas with tomato mixture before serving.