Mexican Madness!

My husband loves tacos, burritos, enchiladas, etc.!  So, I try to come up with options that are a little healthier than white tortillas, taco meat, and loads of cheese!  The other night, he begged me for enchiladas, so we came up with a compromise that turned out to be super delicious!

Not-Your-Average Enchiladas:

Ingredients:
1 lb. of lean ground turkey meat
1/2 tbsp. cumin
1 tbsp chili powder
1/2 tbsp garlic powder
1/2 tbsp salt
1/4 cup chopped jalepenos or green chiles
1 cup of light sour cream
1/2 cup salsa verde
1/2 cup fresh red salsa
1/2 cup reduced fat shredded cheese (cheddar is better, but mozzarella will due)
6 to 8 wheat tortillas

Directions:
Preheat oven to 350 degrees. 

In a skillet over medium heat, cook the turkey meat.  (If you've never cooked turkey meat before, it doesn't turn brown like hamburger meat.  It actually turn more of a white color.  You know it's cooked once there is no more pink in the meat.)  If you have any liquid left in the pan, drain it.  Then, add all of your spices, stir, and keep on a low heat.  Allow the flavors to really soak into the meat.   After a few minutes, taste the meat.  If you need a little more of the spices, feel free to make it to your liking. 

Next, remove the meat from the heat and let cool for a few minutes.  Add the sour cream to the meat and mix.  The sour cream is just meant to let the meat stick together.  In a 9x13 glass dish, make open-ended burritos using the wheat tortillas and ground meat.  You'll probably be able to fit anywhere from 6 to 9 tortillas depending on how thick you make them.  If you have any meat left over, spread it along the sides of the dish.  Now, add your green salsa down the middle and the red salsa along the sides.  Then, add your shredded cheese all over the top.  (If 1/2 cup of cheese isn't enough, add another 1/4 cup.)

Bake in the oven for about 30 minutes or until bubbling.  Let cool, and then serve!  Yum!