what's for dinner: turkey enchiladas

Ingredients:

Nonstick cooking spray

1 T olive oil

1 large onion, chopped

1/2 lb ground turkey

1 large zucchini, shredded

1/3 C stuffed green olives, chopped, plus 2 T olive brine*

2 jalapeños, seeded & chopped*

1 8-oz. can tomato sauce

1 tsp ground cumin

1 tsp dried oregano

1/4 tsp salt

1/4 tsp ground cinnamon 

8 corn tortillas**

1/2 cup reduced-fat shredded cheddar

*I omitted these ingredients...1) I hate olives & 2) I hate jalapeños 

**I could only fit 6 tortillas in my baking dish

Directions:

1. Preheat oven to 375. Coat 2-quart rectangular baking dish with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion & cook 5 minutes or until softened, stirring occasionally. 

3. Add turkey, zucchini, olives, olive brine, jalapeños, tomato sauce, cumin, oregano, salt & cinnamon. Cook 6 to 7 minutes, stirring occasionally. 

4. Wrap tortillas in damp paper towels & microwave 30 seconds or until warmed through. Spoon a generous 1/3 C turkey mixture down the center of the tortilla. Roll up & place seam side down in baking dish. Repeat with remaining tortillas & filling.

5. Spoon remaining tomato sauce over enchiladas & sprinkle with cheese. Cover & bake for 30 minutes. Remove from oven & let stand 10 minutes before serving.

Nutrition Facts Per Serving:

319 Calories, 19 g protein, 36 g carbohydrate, 12 g fat, 5 g fiber

Recipe taken from Fitness Magazine - May 2012