2 1/2 cups turkey leftovers, diced
1/2 cup green onions, sliced
1 (4 ounce) can green chilies, diced
1/2 cup fat free sour cream
1/2 cup fresh or frozen corn kernels
1/2 cup canned black beans, rinsed and drained
1/4 cup cilantro, minced
2 tablespoons jalapeño pepper, seeded and minced
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/4 teaspoon pepper
cooking spray
1 (19 ounce) can verde enchilada sauce, divided
8 (6-inch) corn tortillas
1/2 cup low fat jack cheese, grated
1/4 cup lowfat or fat free sour cream
In a large bowl, mix together turkey and next 10 ingredients. Set aside. Coat 13- by- 9-inch baking dish with cooking spray and pour in 1/2 cup enchilada sauce in dish. Set aside. Pour remaining enchilada sauce in shallow fry pan. Heat to simmer. Dip both sides of one tortilla in simmering sauce; leave in sauce for 10 seconds. Remove and place approximately 1/3 cup of turkey mixture in center. Roll tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas in dish. Sprinkle with cheese. Cover and bake at 400 degrees for 20 minutes or until bubbly in center. Serve with lowfat or fat free sour cream.
Courtesy of Diestel Family Turkey Ranch