Our Turkey and Zucchini Enchiladas can be ready in under an hour. They're a great make-ahead meal for busy families.
SAVE ON THIS RECIPE!
Line baking dish with foil. Prepare enchiladas as directed—except do not bake. Place in baking dish; cool to room temperature. Wrap tightly; freeze 2 to 3 months. Freeze sauce and 1 cup Cheddar cheese in separate containers. Before baking, thaw overnight in refrigerator. Heat oven to 350°F. Uncover baking dish. Pour sauce over enchiladas; sprinkle with cheese. Bake as directed, adding 5 to 10 minutes to baking time.
Lean ground beef can be used in place of the turkey.
Try other vegetables, such as chopped spinach, instead of zucchini.
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