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Turkey Zucchini Enchiladas

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I'm a huge enchilada fan, so I was a little bit timid to the idea of putting zucchini in an enchilada, but the results made me a believer. I found the original recipe on Pinterest, but adjusted it a bit to taste. This is such a lighter recipe when compared with a lot of other cream based recipes, and the turkey supplies a lean source of protein. Throw these enchiladas in the oven, and you have a complete meal. This recipe also makes for great leftovers the next day.

Ingredients

Food
Amt
Units
Prep
Notes
1 pound ground turkey
ground turkey
1
pound
½ onion, diced
onion
½
diced
1½ small zucchini, Chopped into small, bite sized chunks
zucchini
small
Chopped into small, bite sized chunks
1 cup pico de gallo
pico de gallo
1
cup
2 cloves garlic, minced
garlic
2
cloves
minced
2-10 ounce cans enchilada sauce, divided
enchilada sauce
2-10
ounce cans
divided
10 flour tortillas (whole grain preferred)
flour tortillas
10
whole grain preferred
1 cup Colby jack cheese
Colby jack cheese
1
cup
salt and pepper (to taste)
salt and pepper
to taste

Method

Preheat oven to 375.Brown ground turkey n a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic and cook for 5 minutes. Add in 1 cup of Pico sauce and 1 cup of enchilada sauce. Place about ½ cup of turkey mix onto a flour tortilla and roll up like a burrito and lay seem side down in a 9 X 13 baking dish coated with cooking spray. Pour remaining enchilada sauce evenly over enchiladas. Cook enchiladas for 20 minutes. Take out of the oven and top with cheese.

Prep time
30 min
Cook time
20 min
Yields/Serves:
5
Nutrition Information

Yum Ratings

😫😟😐😀😍 “The zucchini gives it extra flavor.” —Jenny, age 6
😫😟😐😀😍 “So much flavor and extra filling.” —Dave, a grown up
😫😟😐😀😍 “Super yum. A meal my whole family will eat and makes enough for leftovers.” —Heidi, a grown up