Two-Cheese Turkey Enchiladas 1 pound extra-lean ground turkey 1 large onion, chopped 1/2 cup chopped green pepper 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder 1 can (28 ounces) crushed tomatoes, divided 1 package (8 ounces) reduced-fat cream cheese 1/4 cup fat-free sour cream 1 can (4 ounces) chopped green chilies 1 cup salsa 8 fat-free flour tortillas (8 inches), warmed Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Two-Cheese Turkey Enchiladas cont. 1/2 cup shredded reduced-fat cheddar cheese Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. In a small mixing bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray. Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Two-Cheese Turkey Enchiladas salsa mixture; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008