1 pound lean ground turkey
1 cup jack or cheddar cheese, grated
½ cup green onions, chopped
½ cup sour cream, regular or low fat
2 tablespoons fresh chopped parsley
1 teaspoon seasoned salt
½ teaspoon black pepper
2 fresh garlic cloves, minced
8 corn tortillas

Sauce
2 large fresh tomatoes, chopped
3 cups chicken broth
¼ cup green peppers, chopped
1 tablespoon chili powder
½ teaspoon seasoned salt
½ teaspoon fresh oregano
¼ teaspoon ground cumin
1 fresh garlic clove, minced
1 can cream of mushroom soup

Using a three quart saucepan, put the first eight ingredients of the sauce recipe in the pan and bring it to a boil. Stir in the cream of mushroom soup and reduce heat ,simmer uncovered for ten minutes.

Using a non-stick sauté pan, spray the pan with a non-stick coating spray. Sauté the ground turkey and garlic until it is brown. Drain the excess fat from the turkey and put the turkey into a mixing bowl. Add ½ cup jack cheese, ¼ cup green onions, and ½ cup of the sauce, stir and set aside.

Using your non-stick pan and a non-stick spray, heat the corn tortillas about a minute. Dip each tortilla into the sauce to coat both sides. Spoon about ¼ cup turkey mixture onto each tortilla. Roll the tortilla around the filling and place in a 13x9 inch baking dish with the open side of the enchilada facing down.

Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered at 425 degrees for about 20-25 minutes until hot and bubbly. Garnish with sour cream, chopped green onions, and sliced avocado and serve. Or omit the garnishments, cool and put into individual storage containers and refrigerate or freeze.

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