Green Turkey Zucchini Enchiladas Food

GREEN CHILE-TURKEY ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
• Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
• Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

TURKEY-GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
• In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

ZUCCHINI ENCHILADAS

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

TURKEY GREEN CHILI

Steps:

• Char poblanos directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel, seed, and chop poblanos.
• Heat oil in large pot over medium heat. Add chorizo; sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions and garlic. Cover and cook 10 minutes. Mix in chili powder and cumin. Sprinkle turkey with salt and pepper. Add to pot and stir. Add broth and next 5 ingredients. Mix in roasted poblanos. Bring chili to boil, stirring occasionally. Reduce heat to medium-low; simmer uncovered until turkey is tender, about 45 minutes. Season chili with more lime juice, if desired, and salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
• *Fresh dark green chiles, often called pasillas. Available at Latin American markets and some supermarkets.
• **Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.