Ingredients

• 1 Tablespoon Olive Oil
• 1 Large Onion, chopped
• 1/2 Pound ground Turkey
• 1 large Zucchini, shredded
• 1/3 Cup Stuffed Green Olives, chopped, plus 2 Tablespoons Olive Brine
• 2 Jalapeños, seeded and chopped
• 1 8 Ounce can Tomato Sauce
• 1 Teaspoon ground Cumin
• 1 Teaspoon dried Oregano
• 1/4 Teaspoon Salt
• 1/4 Teaspoon ground Cinnamon
• 8 Corn Tortillas
• 1/2 Cup reduced-fat shredded Cheddar Cheese

Directions

1. Preheat the oven to 375 degrees. Coat a 2 quart rectangular baking dish with cooking spray

2. Heat oil in a large nonstick skillet over medium high heat. Add onion and cook 5 minute or until softened stirring occasionally.

3. Add turkey, zucchini, olives, olive brine, jalapenos, 1/2 cup tomato sauce, cumin, oregano, salt and cinnamon. Cook 6 to 7 minutes, stirring occasionally; set aside.

4. Wrap tortillas in damp paper towels and microwave 30 seconds or until warmed through. Spoon a generous 1/3 cup turkey mixture down the center of a tortilla. Roll up and place saem side down in baking dish. Repeat with remaining toritllas.

5. Spoon remaining tomato sauce over enchiladas and sprinkle with cheese. Cover and bake for 30 minutes. REmove from oven and let stand 10 minutes.

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