Ingredients:
1 1/2 lbs ground turkey
2 cups shredded Mexican blend cheese
15 -16 6-inch corn tortillas
1 (10 3/4 ounce) cans low-fat tomato soup
1 (10 3/4 ounce) cans low-fat cream of mushroom soup
1 (16 ounce) jars salsa
1 (16 ounce) cans fat-free refried beans
1 (7 ounce) cans corn, drained
nonstick cooking spray, like pam
Directions:
Preheat oven to 350.
Brown meat well in a skillet, stirring to break it up.
Combine with the re-fried beans, corn and 1/2 of the cheese.
Warm the tortillas as directed (I nuke mine- no frying).
Put the meat mixture in the middle of each tortilla and fold in half- place seam side down in a sprayed baking pan.
Combine the 2 cans of soup and the jar of salsa in a large bowl and spoon evenly over the enchiladas.
Cover well with the remaining cheese.
Bake about 30 minutes, or until cheese is browned and sauce is bubbly.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.