Turkey/pork/or chicken enchiladas.... low fat full flavor

Low fat enchiladas



Ingredients
2 to 2-1/2 cups shredded, cooked turkey , chicken or pork
1 (14-1/2-oz) can no-salt diced tomatoes
1 (15 oz) can black beans, rinsed
1- 1/2 cups salsa
3/4 cup (3 oz total) shredded Colby Jack and Monterey Jack cheese
1/2 cup light sour cream
3 scallions, sliced
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
8 7- to 8-inch whole-wheat or regular flour tortillas
1 tsp bottled hot pepper sauce

Directions
1. Heat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 of the salsa, 1/2 of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside.

2. For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions