Turkey Enchiladas

-12 ounces turkey from the deli, chopped
-1 can (8.75 ounce) corn, drained
-1 container (8 ounce) reduced-fat sour cream
-1 1/2 cups shredded reduced-fat Mexican cheese
-2 T. chopped fresh cilantro
-10 (6 inch) corn tortillas (I used 6 large whole wheat tortillas instead)
-1 can (10 ounce) enchilada sauce
-1 cup mild salsa
**We must just love black beans around here! I also added in 1 can of black beans, drained and rinsed.

Preheat oven to 400 degrees. Spray 9"X13" baking dish with nonstick cooking spray.

In a large bowl, combine turkey, corn, sour cream, half the cheese, and half the cilantro (and beans if you want them). Microwave tortillas on a microwave-safe dish for about 30 seconds to soften them.

Place about 1/3 cup (more if you are using the large tortillas) turkey mixture on each tortilla and roll up tightly. Arrange in prepared baking dish, seam side down. Repeat with remaining tortillas and filling. In a bowl, stir enchilada sauce with salsa; pour over tortillas to cover. Top with remaining cheese and bake 15-20 minutes or until cheese melts and enchiladas are heated through. Sprinkle with remaining cilantro.

Per serving:
-445 calories
-34 g protein
-42 g carbs
-16 g total fat (7 g saturated)
-6 g fiber
-98 mg cholesterol
-725 mg sodium