makes 4 servings
Preheat oven to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.
Chop onion, mushrooms, green pepper, olives, and jalapenos. Shred zucchini.
Heat olive oil in skillet over medium-high heat. Add onion and cook for 2-3 minutes, stirring occasionally.
Add turkey, zucchini, olives, olive brine, jalapenos, 1/2 cup tomato sauce, cumin, oregano, salt, and cinnamon. Cook 6-7 minutes while stirring occasionally.
Wrap tortillas in damp paper towels and microwave 50 seconds (if you’re putting all 8 in at once).
Spoon 1/3 cup of turkey mixture in each tortilla, roll up and place in baking dish.
Spoon remaining tomato sauce over enchiladas and sprinkle with cheese.
Cover and bake for 30 minutes. Remove from oven and let stand 10 minutes.
Serve it up with a side of black beans or whatever mexi-style dish you prefer.
Original recipe found at Fitness Magazine
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