Green Enchiladas

• 2 onions, medium
• 2 pounds ground turkey or chicken
• 2 zucchini, medium
• 1 red bell pepper, large
• 3 cloves garlic
• 3 tablespoons olive oil for sauteeing
• 2 jar Herdez green salsa, 24 oz.
• 20 corn tortillas
• 1 cup sour cream (garnish)
• 1 avocado slices (garnish)
• 3/4 cup coconut oil for frying

1. 1. Chop onions, dice zucchini and bell pepper, and mince garlic.
2. 2. Heat olive oil in large saute pan, add onions and stir for a minute or so.
3. 3. Add meat and bell pepper, stir until meat is browned.
4. 4. Add zucchini and saute.
5. 5. Drain as much of the juices in the pan as possible. Stir in about 1/2 the bottle of green sauce.
6. 6. Simmer until vegetables are soft but not mushy.
7. 7. Heat 1/2" of coconut oil in another frying pan. Working quickly, heat 1-2 tortillas at a time until soft. Remove to paper-towed lined plate.
8. 8. Preheat oven to 350-375 degrees.
9. 9. Fill tortillas with meat and vegetable filling and place in a large casserole. (Roll or taco-style)
10. 10. Pour remaining sauce over the top of the enchiladas.
11. 11. Bake for 25-30 minutes. Sauce should be bubbly in the casserole.
12. 12. Serve at once, with avocado and sour cream garnish on the side.

onions, ground turkey, zucchini, red bell pepper, garlic, olive oil, green salsa, corn tortillas, sour cream, avocado, coconut oil

Taken from www.epicurious.com/recipes/member/views/green-enchiladas-5939f636457cd54e371ee16c (may not work)