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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.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 libra ground turkey
ground turkey
1
libra
½ cebollas, picado
cebollas
½
picado
1½ small calabacín, Chopped into small, bite sized chunks
calabacín
small
Chopped into small, bite sized chunks
1 taza pico de gallo
pico de gallo
1
taza
2 clavos ajo, picado fino
ajo
2
clavos
picado fino
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 taza Colby jack cheese
Colby jack cheese
1
taza
salt and pepper (al gusto)
salt and pepper
al gusto

METODÓ

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.

Tiempo de preparacion
30 min
Tiempo de cocinar
20 min
Sirve:
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