Enchiladas are one of my favorite weeknight meals.
Yield: Serves4
Enchiladas
1 tablespoon olive oil
1 lb ground turkey
2 cups shredded zucchini
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 teaspoons ground cumin
1 teaspoon dried oregano leaves
4 oz (half of 8-oz package) cream cheese, cut into cubes
2 cups shredded Cheddar cheese (8 oz)
1/4 cup coarsely chopped fresh cilantro
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
Sauce
1 can (19 oz) Old El Paso™ mild enchilada sauce
1/2 cup Old El Paso™ Thick ’n Chunky mild salsa
Garnish
1 cup shredded lettuce
1/2 cup chopped tomato
1/2 cup sour cream
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add turkey, zucchini, onion and garlic. Cook about 7 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Stir in cumin and oregano. Add cream cheese; cook and stir until cheese is melted. Add 1 cup of the Cheddar cheese; stir until well combined.
Spoon turkey mixture evenly down center of each tortilla; roll up. Place, seam side down, in baking dish. In medium bowl, mix sauce ingredients. Pour over enchiladas. Sprinkle with remaining 1 cup Cheddar cheese.
Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted. Garnish enchiladas with lettuce, tomato and sour cream.
