Makes 6 enchiladas

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1¼ cup turkey, shredded

3 tablespoons olive or vegetable oil

6 corn tortillas

1 small onion, chopped

2 cloves garlic

Optional: sour cream, cheese for topping.

For the sauce:

4 tomatillos, husked

2 jalapeños, diced

1 clove garlic

½ cup onion, chopped

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1. Pan-fry tortillas in 1 tablespoon oil and set aside.

2. In the same pan, saute turkey with onion and garlic in 2 tablespoons oil.

3. In a large pot, add tomatillos, jalapeños, garlic, and onion to 2 cups of water. Simmer sauce until it thickens and cooks down, adding salt to taste.

4. Stuff tortillas with chicken and top with sauce. Add sour cream and cheese if desired.

- From Blue Corn restaurant

Per serving: Per serving: 182 calories, 11 g protein, 15 g carbohydrates, 9 g fat, 2 g saturated fat, 22 mg cholesterol, 33 mg sodium, 3 g dietary fiber, 1 g sugar

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