Ingredients
1-1/4 pounds lean ground turkey1 small onion, chopped1 teaspoon reduced-sodium taco seasoning1/2 teaspoon ground cumin1/4 teaspoon pepper1 package (8 ounces) reduced-fat cream cheese, cubed1 cup shredded Mexican cheese blend, divided1 can (15 ounces) black beans, rinsed and drained1-1/2 cups frozen corn, thawed1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained2 cans (4 ounces each) chopped green chiles1/4 cup salsa14 whole wheat tortillas (8 inches), warmed2 cans (10 ounces each) enchilada sauceMinced fresh cilantro3/4 cup reduced-fat plain Greek yogurt
Preparation
Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chiles and salsa.
Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese.
Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt.
