Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| ½ cup | Onions; chopped |
| ½ cup | Bell peppers |
| ¼ cup | Olive oil |
| 2 cups | Turkey; cooked/chopped |
| 2 cups | Corn; frozen |
| 1 can | Enchilada sauce; (15 oz) und |
| 3 teaspoons | Chili powder |
| 1 teaspoon | Salt |
| ½ cup | Regular cheddar cheese; shre |
| ½ cup | Fat-free cheddar cheese |
| 10 \N | Tortillas |
Recipe by: Anita A. Matejka Preparation Time: 0:20 Preheat oven at 350. In a large saucepan, cook onions and bell peppers in oil until tender. Stir in turkey, corn, enchilada sauce, chili powder, and salt until cooked through. Spread about ¼ filling and fat-free cheese on each tortilla, roll up and place seam side down on a baking sheet lined with foil. Sprinkle with remaining cheese. Bake for 30 minutes.