These healthy green enchiladas with turkey are just 334 calories and packed with 30.5g of protein!I cut down the cheese a bit and swapped out the sour cream for Greek Yogurt (it tastes the same!) and these low calorie green leftover turkey enchiladas tasted just as good as the high calorie version. Special Tip: We like use our own Taco Seasoning and Salsa Verde (and we've supplied you with recipes) but you can also use store-bought to save time.
Preheat oven to 375 degrees, and spray a 9x13 casserole dish with olive oil and set aside.
Heat a large skillet over medium heat, and spray with olive oil.
Add onion, and cook for 3-5 minutes until translucent.
Stir in garlic, and taco seasoning, cook for about 1 minute until fragrant. Then remove the skillet from the burner and stir in green chiles.
Add the onions and green chilis to a large bowl. Add the turkey, 1/3 cup salsa verde, cilantro, salt, pepper, and 1/4 cup of Monterey Jack cheese.
To assemble the enchiladas: Lay one tortilla on a flat surface and spoon 3/4 cup of the turkey mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and turkey mixture. Once all the enchiladas are assembled, top with remaining salsa verde and remaining 1/2 cup Monterey Jack cheese.
Bake in the oven for 35-40 minutes, until the cheese is melted and the sauce is bubbling.