Turkey Zucchini Verde Enchiladas

This ain't nothing special, but it sure tastes good. Easy peasy enchiladas and side salad. Enjoy!

Turkey Zucchini Verde Enchiladas Recipe:

• 1 tbsp. olive oil
• 1/2 lb ground turkey (obviously any meat would work)
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1 Anaheim chili pepper, diced ( just had it on hand, you could use jalapeno, poblano, serrano, etc.)
• salt, black and cayenne peppers, cumin, chili powder
• 2 tbsp sour cream
• 9-12 corn tortillas, warmed so they're flexible
• 1 can green enchilada sauce (or make your own)
• shredded jack cheese

Preheat oven to 350 degrees.

Heat the olive oil over medium heat in a pan. Add the ground turkey and separate into small, fine pieces with a wooden spoon. Add the zucchini, garlic and pepper and stir together. Season liberally with spices. Cook for about 10 minutes or until turkey is cooked through and veggies are tender. Remove pan from heat. Add the two tbsp of sour cream and stir to combine. Pour about 1/4 of the can of enchilada sauce in the bottom of a greased baking dish (this will prevent the enchiladas from sticking). Heat the corn tortillas in the microwave just so they are soft. Fill each tortilla with a spoonful of the mixture, wrap up and place fold-side down in the pan. Finish by pouring the rest of the enchilada sauce over the top and sprinkle with shredded cheese. 

Cover with foil and bake in oven for about 30 minutes. Serve with simple Mexican side salad (lettuce, corn, green onions, fresh tomato and salsa!).