4 oz. lean ground turkey (browned), 1/2 cup pinto beans (drained and rinsed), 1/2 cup frozen corn (thawed), 1/2 tsp. garlic salt, 1/2 cup reduced-fat sharp cheddar cheese (divided into 1/4 cups), 1 1/2 cup enchilada sauce (divided into 1/2 cup, 1/4 cup, and 3/4 cup), 12 corn tortillas, and cooking spray.
Brown 4 oz. lean turkey meat in saucepan, remove from heat and drain any fat. Place back into saucepan and add thawed corn. Drain and rinse pinto beans and add to saucepan. Add 1/4 cup cheese, 1/2 cup enchilada sauce, and 1/2 tsp. garlic salt to saucepan and mix well. Coat 13x9 baking pan with cooking spray and 1/4 cup enchilada sauce. Warm 12 corn tortillas. Fill tortillas and roll. Place tortillas seam side down in baking pan. Top tortillas with 3/4 cup enchilada sauce and 1/4 cup cheese. Cover and bake at 375 for 25 minutes or until bubbly. Makes 4 (3 tortillas) servings.