These enchiladas use the smoky chipotle sauce from the previous post.
Makes about 14 enchiladas, serving about 7 people.
splash high heat oil
1/2 onion, chopped
1 lb ground lean white meat turkey
1 small zucchini, chopped
1/3 cup green olives, pitted, sliced
1/2 cup corn kernels, frozen or fresh
handful cilantro, chopped
prepared chipotle tomato sauce
14 (ish) 6" corn tortillas, room temperature or warm
6 oz grated cheddar cheese
Heat splash of oil in a pan over medium heat. Add onion, cook until onions are soft, about 8 minutes. Add turkey, cook, stirring frequently, until turkey is done, about 8 minutes. Add zucchini, olives, corn and cilantro. Cook 4 minutes, stirring frequently. Remove from heat.
Heat oven to 350 degrees. Lightly grease a 13 x 9 inch pan. Fill each corn tortilla with 1/3 cup filling and a pinch of cheese. Roll up and place seam side down in pan. Repeat with other tortillas until there is no more filling.
Bake for 20 minutes. Remove from oven and top with warm chipotle sauce. (And maybe more cheese, yes?)