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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
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

Printed from tasteofhome.com Oct 11, 2008

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Two-Cheese Turkey Enchiladas cont.

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 salsa mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Yield: 8 servings.