Creamy Enchiladas done Light

These were ready when I got home from the gym tonight, which was great! I made them after work and Norris popped them in the oven while I was gone. He even cooked the green beans, which were really good too!

This is adapted from Taste of Home Comfort Food "Diet" magazine. I have found a lot of recipes I really like in this book. I loved these enchiladas; Norris thought the last ones I made were better. I'm excited about that because that means I get the leftovers:) I will try another one next time, but I will definitely make these again--loved the filling. You could do it with chicken, also.

Two-cheese turkey enchiladas

1 lb extra lean ground turkey

1/2 c chopped green pepper (optional)

1 large onion, chopped (optional)

1 t brown sugar

1 t garlic powder

1 t chili powder

1 t spicy garlic seasoning

1 can (28 oz) crushed tomatoes, divided

4 oz reduced fat or fat free cream cheese

1/4 c fat free sour cream

3/4 c prepared salsa

8 fat free tortillas, warmed (I used white corn)

1/2 c shredded reduced fat colby jack cheese (or whichever kind you prefer)

1. Brown turkey along with pepper and onion in a skillet. Drain fat and rinse to get rid of any excess fat.

2. Return turkey to skillet and add seasonings. Stir in 1 cup crushed tomatoes and simmer uncovered over low heat for 10 minutes, stirring occasionally.

3. Meanwhile, combine sour cream, spicy garlic seasoning, and cream cheese with mixer. Set aside. Mix 3/4 of this mixture into the meat mixture in the last 2 minutes of simmering. Stir well to combine.

4. Prepare 9x13 pan with baking spray. Combine salsa and remaining tomatoes and spread 1 cup of this into the bottom of the pan.

5. Spread a small amount of the cream cheese mixture onto a tortilla, fill with about 1/3 c turkey mixture, and roll. Place seam side down into dish. Finish this process with the rest of the meat mixture.

6. Spread remaining tomato/salsa mixture over the top and sprinkle with cheese.

7. Cook uncovered for 25 minutes at 350 degrees F.