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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

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1 pound ground turkey

ground turkey

pound

½ onion, diced

onion

diced

1½ small zucchini, Chopped into small, bite sized chunks

zucchini

1½

small

Chopped into small, bite sized chunks

1 cup pico de gallo

pico de gallo

cup

2 cloves garlic, minced

garlic

cloves

minced

2-10 ounce cans enchilada sauce, divided

enchilada sauce

2-10

ounce cans

divided

10 flour tortillas (whole grain preferred)

flour tortillas

whole grain preferred

1 cup Colby jack cheese

Colby jack cheese

cup

salt and pepper (to taste)

salt and pepper

to taste

Method

Preheat oven to 375 degrees. 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: