Green Chile Turkey Enchiladas

Turkey goes Tex-Mex in these enchiladas topped with green chile sauce and plenty of melted cheese.

Ingredients

• 1 Tbs. olive oil
• 1 onion, chopped
• 1 green pepper, chopped, 1 ½ cups
• 1½ tsp. chili powder
• 3 cups shredded leftover roast turkey
• 2 (8 oz.) pkgs. green chile enchilada sauce
• 1 (15 oz.) can black beans, rinsed, drained
• 1 cup frozen corn kernels, thawed
• 6 oz. Colby Jack cheese, grated, 2 cups
• 2 Tbs. chopped fresh cilantro
• 1 (15 oz.) pkg. wraps, such as Mission garden spinach and herb

Instructions

1. Preheat oven to 375°F. Coat 13″x9″ baking dish with cooking spray. In large nonstick skillet, heat oil over medium heat. Add onion, pepper and chili powder; cook, stirring often, until almost tender, 10 minutes. Remove from heat. Stir in turkey, ¼ cup enchilada sauce, beans, corn, 1 cup cheese and cilantro.  
2. Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish seam side down; top with remaining enchilada sauce. Loosely cover dish with foil. Bake 30 minutes.  
3. Uncover enchiladas; sprinkle with remaining 1 cup cheese.  Bake until cheese is melted, 5 minutes. If desired, serve topped with sour cream, cilantro and pimento.