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Categories:
olive oil zucchini yellow squash mushrooms ground turkey salt pepper Greek yogurt Enchilada Sauce Of Choice corn tortillas Cheddar cheese
Viewed: 52 - Published at: 3 years agoIngredients
- 1 Tablespoon Olive Oil, Divided
- 1 whole Small Zucchini, Sliced In Half Lengthwise And Then Cut Into Half-moons
- 1 whole Small Yellow Squash, Sliced In Half Lengthwise And Then Cut Into Half-moons
- 1- 1/2 cup Sliced Mushrooms
- 1 pound Ground Turkey
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 1/2 cups Plain Greek Yogurt
- 1 can (19 Oz. Size) Enchilada Sauce Of Choice
- 9 whole Corn Tortillas, Sliced In Half
- 1- 1/4 cup Shredded Cheddar Cheese
Method
- Preheat oven to 400 F.
- Heat a large saucepan over medium heat and add 1/2 tablespoon of the oil.
- When its hot, add the zucchini, yellow squash and mushrooms and saute them in the oil for about 4 minutes or until everything is just done.
- Drain the veggies and set them in a large bowl.
- Heat the remaining olive oil in the same skillet and brown the turkey over medium heat until just cooked through.
- Drain off any grease and add the meat to the veggies.
- Season with the salt and pepper, add the yogurt and stir it all together.
- Spray an 8x8 pan with nonstick spray.
- Drizzle a little bit of the enchilada sauce in the bottom and line with sliced tortillas.
- Top tortillas with 1/3 of the turkey mixture, then drizzle with 1/4 of the remaining enchilada sauce.
- Layer another layer of tortillas, another 1/3 of the turkey mixture, another 1/4 of the enchilada sauce.
- One more layer of tortillas, the last layer of turkey mixture, drizzle with the remaining enchilada sauce, and then top with cheese.
- Bake at 400 F for 20-25 minutes until bubbly and the cheese is golden brown.
- Let them cool for 10 minutes before serving.
