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Recipe Summary

prep:
15 mins
cook:
11 mins
bake:
30 mins
total:
56 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degree F. Coat a medium-size baking dish with nonstick cooking spray.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until softened, stirring occasionally.

  • Add turkey, zucchini, olives, brine, jalapenos, 1/2 cup of the tomato sauce, cumin, oregano, salt and cinnamon. Cook for 6 to 7 minutes, stirring occasionally. Remove from heat.

  • Wrap tortillas in damp paper towels and microwave for 30 seconds or until softened. Working quickly, spoon a generous 1/3 cup of the turkey mixture down the center of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas and filling.

  • Spoon remaining tomato sauce over the top of enchiladas. (Can be made up to a day ahead; cover with plastic wrap and refrigerate. To cook, remove from fridge 20 minutes, then continue.) Sprinkle with cheese. Cover and bake at 375 degree F for 30 minutes. Remove from oven and let stand for 10 minutes before serving. Garnish. Makes 4 servings.

Nutrition Facts

319 calories; fat 12g; cholesterol 48mg; saturated fat 3g; carbohydrates 36g; insoluble fiber 5g; protein 19g; sodium 918mg.
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