Turkey Enchiladas

Ever had an enchilada without enchilada sauce? Me neither. I'm always on the hunt for a healthier rendition of my classic favorites. I came across these and thought I'd give them a try. They were creamy and delicious; I'd definitely make them again!

What you need:

1 lb. lean ground turkey

1/2 cup chopped green pepper (optional)

1 large onion, chopped

1 tsp brown sugar

1 tsp garlic powder

1 tsp chili powder

1/8 tsp salt

1 can (28 oz) crushed tomatoes, divided

4 oz fat free cream cheese

1/4 cup fat free sour cream

1 tsp spicy garlic seasoning (try garlic powder with a pinch of cayenne pepper)

3/4 cup favorite salsa

8 whole wheat tortillas, warmed

1/2 cup shredded cheese of your choice

What to do:

Brown the turkey along with the green pepper and onion in a skillet.

Once browned, add brown sugar, garlic powder, salt and chili powder. Stir in 1 cup of the crush tomatoes and simmer uncovered over low heat for 10 minutes, stirring occasionally.

Meanwhile, combine sour cream, spicy garlic seasoning and cream cheese with mixer. Set aside. Mix 3/4 of this mixture into the meat during the last two minutes of simmering; Stir well to combine.

Grease a 9x13 baking pan. Combine salsa and remaining tomatoes together, then spread one cup of this mixture into bottom of the pan.

Spread a small amount of the cream cheese mixture onto a tortilla, fill with about 1/3 cup turkey mixture and roll. Place the seam side down into dish. Finish this process with the rest of the tortillas and meat.

Spread the remaining tomato/salsa mixture over the top and sprinkle with cheese. Bake uncovered for 25 minutes at 350 degrees. If desired, serve with sour cream and/or salsa. Enjoy!

* Recipe found here