• 2 1/2 cups roasted Diestel Turkey, diced
• 1/2 cup green onions, sliced
• 1-4 oz. can green chilies, diced
• 1/2 cup fat free sour cream
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup cilantro, minced
• 2 Tbsp. jalapeno pepper, seeded and minced
• 1/2 tsp. cumin, ground
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-19 oz. can enchilada sauce, green/verde style
• 8-6" corn tortillas
• 1/2 cup lowfat jack cheese, grated
• cooking spray
• 1/4 cup lowfat or fat free sour cream

In a large bowl, mix together turkey and next 10 ingredients (through pepper). Set aside.

Pour

1/2 cup enchilada sauce in bottom of 13" X 9" baking dish coated with cooking spray. Set aside.

Pour

balance of enchilada sauce in shallow fry pan. Heat to simmer.

Dip

both sides of one tortilla in simmering sauce, leave in sauce for 10 seconds. Remove and place approximately 1/3 cup of turkey mixture in center. Roll tortilla and place seam side down in 13" X 9" baking dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas in dish. Sprinkle with cheese.

Cover

and bake at 400° F for 20 minutes or until bubbly in center. Serve with lowfat or fat free sour cream.