Creamy Turkey Enchiladas filled with good-for-you-veggies and low fat cream cheese.

INGREDIENTS

• 2 teaspoons olive oil
• 3/4 cup diced red bell pepper
• 1/3 cup diced onion
• 2 teaspoons minced garlic
• 4 ounces Swiss chard or spinach - chopped;
• 5 ounces cooked turkey breast 1.5 cups - shredded
• 1/3 cup frozen corn kernels 
• 1.5 Tablespoon flour
• 2/3 cup skim milk
• 1 Tablespoon 1/3 less fat cream cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 cup green salsa
• 6 corn tortillas
• 1 oz grated cheese
• 2 tablespoons sliced scallions for garnish - optional

INSTRUCTIONS

• On a heated frying pan, add 1 tablespoon olive oil and sauté bell pepper in oil over medium high heat for a minute.

• Add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened.

• Add spinach, turkey, and corn. Cook until the spinach wilts, about 2 more minutes.

• Sprinkle the mixture with the flour. Add the milk and simmer until the mixture thickens, about 2 minutes.

• Add the cream cheese, salt & pepper, stirring until the cream cheese melts.

• Remove turkey mixture from heat and set aside.

• Pour the salsa in a small pot and keep warm over low heat.

• Brush the other 1 tablespoon of olive oil on both sides of the corn tortilla.

• Heat the tortillas on a hot pan until they soften up making sure they don't get too crispy.

• Spoon 1/6 of the filling into the centre of the tortilla. Roll tortilla over the filling and position it seam-side down on a plate. Repeat with the other 5 tortillas placing them on two different plates.

• Spoon the salsa down the length of each enchilada and sprinkle cheese on top.

• Garnish with scallions