Turkey Enchilada Bake Has The Taste of Mexico and Italy

This cosmopolitan dish combines the tastes of Mexico and Italy with ground turkey.

TURKEY ENCHILADA BAKE

1 (4-ounce) can green chiles

2 tablespoons oil

1 large onion, chopped

1 clove garlic, minced

2 (8-ounce) cans tomato sauce

1 teaspoon oregano

1 teaspoon salt

3 cups ground cooked turkey

2 cups shredded mozzarella cheese

2 (2 1/4-ounce) cans sliced black olives

1 1/2 cups low-fat cottage cheese

12 corn tortillas

Remove seeds from chiles and chop chiles fine. Heat oil, add chiles, onion and garlic and cook until onion is tender but not browned. Add tomato sauce, oregano and salt. Simmer about 5 minutes.

Meanwhile, combine turkey, 1 1/2 cups mozzarella, olives and cottage cheese. Dip tortillas one by one in simmering sauce until limp, then fill with turkey mixture. Roll up and place seam sides down in shallow baking dish. Pour sauce over enchiladas and sprinkle with remaining shredded cheese. Bake at 350 degrees 25 minutes, or until heated through and bubbly. Makes 6 servings.