Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
Enchilada Sauce:
3 tablespoons olive oil
3 tablespoon flour
4 cups low-sodium chicken broth
2 (8-ounce) can low-sodium tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Enchiladas:
¼ cup olive oil
½ cup green onion	Washed, trimmed and sliced thin
3 cloves garlic	Washed, peeled and minced
2 teaspoons ground cumin
2 (20-ounce) package Lean Ground Turkey Breast
1 cup part-skim ricotta cheese
16 ( 6 inch) flour tortillas	May use whole grain
2 cup shredded lowfat mozzarella cheese
2 large tomatoes	Washed, trimmed and diced
¼ cup lime juice
¼ cup canned green chilies	Diced
1 tablespoon cilantro	Washed, trimmed and finely chopped
1 cup nonfat plain yogurt or light sour cream

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	To make enchilada sauce, in medium pan over medium heat, add oil.
2	Stir in flour. Cook 1 minute.
3	Add broth, tomato sauce, chili powder, chipotle powder and garlic; stirring to combine. Reduce heat to medium-low and gently simmer sauce 10 minutes or until thickened.
4	To make enchiladas, heat oven to 350°F
5	In skillet over medium-high heat, add oil. When oil is hot, add onion and garlic. Cook and stir 2 minutes until the onion and garlic begin to soften.
6	Add turkey and cumin. Cook turkey as specified on the package.	Always cook to well-done, 165°F. as measured by a meat thermometer.
7	Transfer turkey mixture to bowl and mix in ricotta cheese.
8	Carefully wipe the skillet with paper towels and return to the heat.
9	Lay 1 tortilla in hot pan. Cook 10 seconds or until it puffs up. Using spatula, lift up tortilla and slide another one underneath. As the tortillas brown, continue adding raw tortillas underneath cooked ones. This helps keep all of the tortillas warm.
10	Spoon ½ cup enchilada sauce into a 9 x 13-inch baking dish.
11	Working one at a time, dip the toasted tortillas in the remaining enchilada sauce to coat.
12	Fill each tortilla with 2 tablespoons turkey filling and roll it up. Put the filled tortilla in baking pan, seam-side down. Continue until all tortillas are filled and rolled.
13	Add the remaining enchilada sauce to top of tortillas making sure all are covered with sauce. Sprinkle cheese on top.
14	Bake 10 to 15 minutes or until cheese melts.
15	In bowl, combine tomatoes, lime juice, chiles and cilantro. Serve enchiladas with salsa and yogurt or sour cream.

Notes: