Turkey & Zucchini Enchiladas with Tangy Tomatillo Sauce | [Your Brand/Website Name]

INGREDIENTS

1‑1/4 pounds turkey leg Tomatillo-Green Chili Sauce (recipe) 1 tablespoon olive oil 1 small onion, thinly sliced 1 tablespoon minced garlic (5 to 6 cloves) 1 pound zucchini, thinly sliced and quartered 2 tablespoons water 1‑1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 3/4 cup (3 ounces) shredded Monterey Jack cheese 12 (6-inch) corn tortillas 1/2 cup crumbled feta cheese 6 sprigs fresh cilantro (optional)

PREPARATION:

1. Place turkey in large saucepan; cover with water. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer 1-1/2 to 2 hours or until meat pulls apart easily when tested with fork. Drain; discard skin and bone. Cut meat into small pieces. Place in medium bowl; set aside.
2. Prepare Tomatillo-Green Chili Sauce.
3. Heat oil in large skillet over medium-high heat. Add onion; cook and stir 3 to 4 minutes or until tender. Reduce heat to medium. Add garlic; cook and stir 3 to 4 minutes or until onion is golden. Add zucchini, water, cumin and oregano. Cover; cook and stir over medium heat 10 minutes or until zucchini is tender. Add to turkey. Stir in Monterey Jack cheese.
4. Preheat oven to 350°F. Heat large nonstick skillet over medium-high heat. Place 1 inch water in medium bowl. Dip 1 tortilla in water; shake off excess. Place in hot skillet. Cook 10 to 15 seconds on each side or until tortilla is hot and pliable. Repeat with remaining tortillas.
5. Spray bottom of 13X9-inch baking pan with nonstick cooking spray. Spoon 1/4 cup filling in center of each tortilla; fold sides over to enclose. Place seam side down in pan. Brush tops with 1/2 cup Tomatillo-Green Chili Sauce. Cover; bake 30 to 40 minutes or until heated through. Top enchiladas with remaining Tomatillo-Green Chili Sauce and feta cheese. Garnish with cilantro sprigs.

Cook's Tip Herbs are a good way to add flavor to foods without adding calories, sodium or fat. This recipe combines oregano, cumin and fresh cilantro to pack it full of flavor. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Calories from Fat 28 % Protein 29 g Fiber 5 g Carbohydrate 41 g Cholesterol 48 mg Saturated Fat 3 g Total Fat 12 g Sodium 284 mg Calories 377 DIETARY EXCHANGE: Meat 2-1/2 Vegetable 2 Starch 2