Ground Turkey Enchiladas from Colleen

Steve loved this very easy dish I came up with and even ate leftovers on day two!  You can easily double the recipe and make in a 9x13 baking dish.  Warning:  This is assembly, not really cooking!

---Colleen

Ground Turkey Enchiladas

Makes about 4 servings

one pound lean ground turkey
8 corn tortillas
1 package taco seasoning mix
1 small can Las Palmas Green Chili Enchilada Sauce
1-2 cups grated cheese (I use a four cheese Mexican blend)

Brown the turkey and add the taco seasoning (I use regular - Steve doesn’t like spicy) and cook down, per directions.  

Wrap corn tortillas in dish towel, sprinkle with water and microwave for about one minute or until tortillas are soft.  

Pour half of can of chili sauce in a pie plate.  Dip in tortilla to coat on both sides.  Spoon a few tablespoons of turkey meat into the middle of the tortilla and sprinkle with another tablespoon of cheese.  Roll up the tortilla.  

Place in glass 9X9 casserole dish (put a little enchilada sauce in the bottom of the dish first).  Continue until you have filled the tortillas.  If you have left over turkey meat, sprinkle across the tops of the rolled tortillas.  Pour the remaining enchilada sauce over the top of the tortillas.  Sprinkle with more cheese and bake until warmed through in 350 degree oven (for about 20 minutes).    

Serve with sour cream and guacamole if you have it and a salad.      

You can prep this and refrigerate the casserole earlier in the day, and then heat up at dinner time.  It will take longer to heat through - so maybe tent with foil?
  

Easy Salad Dressing:  Mix jarred salsa with some sour cream.  Chop romaine lettuce and radishes and whatever else you like in your salad.  This dressing is too heavy for baby greens, but works great on crunchy romaine.

---Colleen