tablespoon vegetable oil
green or red bell pepper, chopped
cup chopped onion
cloves garlic, minced
(16-ounce) package JENNIE-O® Lean Ground Turkey
tablespoon Mexican seasoning or chili powder
(10-ounce) cans mild enchilada sauce, divided
cup shredded Mexican cheese blend or Monterey jack cheese, divided
taco-size flour tortillas
cup shredded lettuce
cup diced tomato
cup diced ripe avocado, if desired
Heat oven to 375ºF. Heat oil in large skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Stir in seasoning and ½ cup enchilada sauce. Remove from heat; stir in ½ cup cheese.
Spread ½ cup enchilada sauce over bottom of 13 x 9-inch baking dish. Spoon about 3 tablespoons turkey mixture down center of each tortilla. Roll up and place seam side down in prepared dish.
Spoon remaining enchilada sauce evenly over enchiladas. Cover with foil; bake 20 minutes. Sprinkle with remaining 1 cup cheese.
Return to oven and bake uncovered 10 minutes or until cheese is melted and sauce is bubbly.
Garnish with lettuce and tomato. Top with avocado, if desired.