Black Bean Turkey Enchiladas

• 1-1/4 pounds lean ground turkey
• 1 small onion, chopped
• 1 teaspoon reduced-sodium taco seasoning
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1 cup shredded Mexican cheese blend, divided
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups frozen corn, thawed
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
• 2 cans (4 ounces each) chopped green chilies
• 1/4 cup salsa
• 14 whole wheat tortillas (8 inches), warmed
• 2 cans (10 ounces each) enchilada sauce
• Minced fresh cilantro
• 3/4 cup reduced-fat plain Greek yogurt

1. Preheat oven to 375u0b0. In a
2. , cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chilies and salsa.
3. Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese.
4. Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt.
5. Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165u0b0.

lean ground turkey, onion, taco, ground cumin, pepper, cream cheese, cheese blend, black beans, frozen corn, tomatoes, green chilies, salsa, whole wheat tortillas, enchilada sauce, fresh cilantro, yogurt

Taken from www.tasteofhome.com/recipes/black-bean-turkey-enchiladas/ (may not work)