Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

• 12 ounces ground turkey breast
• Four 9-inch low-carb tortillas, such as La Tortilla Factory
• 2/3 cup fat-free spicy black bean dip, such as Desert Pepper Trading Company
• Salt and freshly ground black pepper
• One 12-ounce jar tomatillo salsa, such as Ortega
• 1 cup reduced-fat Mexican cheese blend, such as Weight Watchers
• 1/2 cup chopped fresh cilantro

1. Preheat the oven to 450F.
2. Heat a large nonstick saute pan over medium-high heat.
3. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.
4. Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler.
5. Keep the tortillas warm by covering them with a clean kitchen towel as you go.
6. Stir the black bean dip into the turkey.
7. Season with salt and pepper to taste.
8. Lay the tortillas on a work surface, and divide the turkey mixture among them.
9. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling.
10. Lay them side-by-side in a 9 x 13-inch baking dish.
11. Spoon the salsa over the tortillas, and sprinkle with the cheese.
12. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.
13. Sprinkle the cilantro over the enchiladas, and serve.
14. Fat: 33g (before), 9.9g (after)
15. Calories: 990 (before), 314 (after)
16. Protein: 38g
17. Carbohydrates: 32g
18. Cholesterol: 59mg
19. Fiber: 18g
20. Sodium: 1,382mg

turkey breast, tortilla factory, black bean, salt, salsa, cheese blend, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/cheesy-turkey-enchiladas-with-tomatillo-salsa-and-cilantro-374954 (may not work)