Cheesy Turkey Enchiladas

Salsa and ground turkey are the secrets to this lightened-up twist on a Tex-Mex fave

ACTIVE TIME: 25 min.

TOTAL TIME: 50 min. SERVES: 4

1 Tbs. olive oil

8 oz. ground turkey

1 red pepper, diced

11⁄2 tsp. chili powder

1 (24 oz.) jar salsa

11⁄2 cups shredded

Monterey Jack cheese 8 corn tortillas, warmed 2 Tbs. pumpkin seeds

Per serving: Cal. 600 Pro. 29g Carb. 65g Fiber 12g Sug. 10g Chol. 80mg Sod. 1,599mg Total fat: 26g Sat. 11g Trans. 0g

1

In large nonstick skillet, heat oil over medium heat. Add turkey, red pepper and chili powder; cook, stirring, until turkey is no longer pink, 8–10 min. Stir in 1⁄ cup

2 salsa and 1⁄ cup cheese.

2

2

Spread 1 cup salsa in bottom of 13"x9" baking pan. Spoon filling down center of each tortilla. Fold sides over filling; place seam side down in pan. Top with remaining salsa and cheese, then seeds. Bake until hot, 20 min. Broil until browned, 2–3 min.