Cheesey Turkey Enchiladas

6 servings (1 enchilada each ~4pts/serving)

• 6 fat-free small flour tortillas
• 1 lb ground turkey
• 1 can light kidney beans
• 6 mushrooms, finely minced
• 1 bell pepper, diced
• 1 onion, diced
• 2 Tbsp garlic, minced
• 1 Tbsp dried cilantro (I used fresh)
• 1 tsp ground cumin
• 1 can cheddar cheese soup
• 1 can fat-free cream of celery soup
• 1 can rotel tomatoes

1. Preheat over to 400-degrees.
2. Brown turkey with mushrooms, onion, garlic, pepper, beans.
3. In another bowl, mix soups, rotel, cumin and cilantro.
4. Spray 9x13 baking dish with non-stick spray.
5. Fill tortillas with meat mixture, place seam-side down.
6. Pour soup mixture on top of enchiladas.
7. Cover with foil and bake 30 minutes.