Recipe Summary

25 mins
14 mins
20 mins
59 mins


Ingredient Checklist


Instructions Checklist
  • 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
    and filling.

  • 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
button mushrooms.

Nutrition Facts

408 calories; fat 18g; cholesterol 108mg; saturated fat 8g; carbohydrates 33g; insoluble fiber 4g; protein 26g; sodium 773mg.