Turkey-Mushroom Enchiladas

Turkey, veggies and just the right amount of fiery jalapeño gives this simple Mexican dish bold flavor.

Ingredients

• 1 (19 oz.) jar green enchilada sauce
• ¼ cup sour cream
• 3 Tbs. grapeseed oil
• 12 oz. sliced cremini mushrooms
• 2 cups corn
• ½ cup sliced scallions
• 1 jalapeño, minced
• 3 cups chopped cooked turkey
• 1 (10.5 oz.) can black beans, drained
• 1 cup turkey gravy
• 6 (8”) flour tortillas
• 2 cups shredded sharp Cheddar cheese
• 1 cup shredded part-skim mozzarella

Instructions

1. In bowl, combine enchilada sauce and sour cream. Spread ¹⁄₂ cup sauce mixture in greased 4 qt. casserole.
2. Heat oil in large skillet over medium-high heat; add mushrooms and cook 10 min. until browned and pan is dry, stirring often. Add corn, scallions and jalapeño; cook 5 min. or until corn is lightly browned. Add turkey, beans and gravy; heat through.
3. Heat oven to 400°F. Cook tortillas one at a time in dry skillet until charred, 30 sec. per side. Divide filling among tortillas. Roll up tortillas; place seam side down in casserole. Top with remaining sauce; sprinkle with cheeses. Bake 30 min. or until bubbly. Serve with sour cream, cilantro and diced tomato, if desired.