Black Bean Turkey Enchiladas

By Jac_M

Ingredients

• 1-1/4 pounds lean ground turkey
• 1 small onion, chopped
• 1 teaspoon reduced-sodium taco seasoning
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1 cup (4 ounces) shredded Mexican cheese blend, divided
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups frozen corn, thawed
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
• 2 cans (4 ounces each) chopped green chilies
• 1/4 cup salsa
• 14 whole wheat tortillas (8 inches), warmed
• 2 cans (10 ounces each) enchilada sauce
• Minced fresh cilantro
• 3/4 cup reduced-fat Greek yogurt

Details

Servings 14
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chilies and salsa.
Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese.
Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Yield: 14 servings.

Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles, as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.