A snap to put together, these easy enchiladas also help
you use up any leftover turkey you might have on hand.

6 medium scallions, white and light green parts, chopped
2 cup cooked skinless light meat turkey, cubed
1 can (15 oz.) pinto beans, rinsed and drained
1 cup canned enchilada sauce, or taco sauce, divided
4 medium fat free flour tortillas
1/2 cup reduced at Mexican cheese, shredded

Preheat oven to 350° F.

Combine scallions, turkey, beans and 1/2 cup enchilada sauce.

Fill each tortilla with 1/4 of turkey bean mixture. Fold in sides and then top and bottom of tortilla to completely enclose filling. Place seam-side down in a 9? x 13? baking dish.

Pour remaining 1/2 cup enchilada sauce over top of enchiladas and top with cheese.

Cover pan and bake until heated through and cheese is hot and bubbly, 20 minutes.