Heat oven to 375 degrees. Coat a
13 x 9 x 2-inch baking dish with
nonstick cooking spray.
Coat a 12-inch nonstick skillet
with nonstick spray and place over
medium heat. Crumble in ground
turkey and add zucchini and onion.
Cook until turkey is no longer pink
and most of the liquid has
evaporated, 10 minutes. Season
with 1/2 tsp of the salt, the oregano,
1/4 tsp of the pepper and the cumin.
Meanwhile, combine salsa,
half-and-half and remaining 1/4 tsp
each of the salt and pepper in a
blender and pulse until smooth.
Stir 3/4 cup of the sauce into skillet
and heat through. Remove from
heat and stir in 1/4 cup of the cheese.
Pour 2/3 cup of the sauce over
prepared dish, tilting to coat
bottom. Heat a small nonstick
skillet over medium-high heat and
add 1 tortilla. Heat, flipping, 20
seconds. Transfer to a work
surface and spoon 1/4 cup of the
turkey mixture down center. Roll
up to enclose filling and transfer,
seam side down, to prepared dish.
Repeat with remaining tortillas
Pour remaining sauce over
enchiladas and top with remaining
3/4 cup cheese. Bake at 375 degrees for 25
minutes. Serve warm. Garnish
with cilantro, if desired.
Bulk up the filling
with inexpensive veggies,
such as zucchini or