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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 375°F. Coat a 13 x 9 x 2-inch baking dish with cooking spray; set aside.
Coat a 12-inch nonstick skillet with nonstick spray and place over medium heat. Crumble in ground turkey and add zucchini and onion. Cook until turkey is no longer pink and most of the liquid has evaporated, 10 minutes. Season with 1/2 teaspoon salt, oregano, 1/4 teaspoon pepper and cumin.
Meanwhile, combine salsa, half-and-half and the remaining 1/4 teaspoon each salt and pepper in a blender and pulse until smooth. Stir 3/4 cup of the sauce into skillet and heat through. Remove from heat and stir in 1/4 cup of the cheese.
Pour 2/3 cup of the sauce into the prepared baking dish, tilting to coat bottom. Heat a small nonstick skillet over medium-high heat and add 1 tortilla. Heat for 20 seconds, flipping once. Transfer to a work surface and spoon 1/4 cup of the turkey mixture down center. Roll up to enclose filling and transfer, seam side down, to the baking dish. Repeat with remaining tortillas and filling.
Pour remaining sauce over enchiladas and top with remaining 3/4 cup cheese. Bake for 25 minutes. Serve warm. Garnish with cilantro, if desired.