Creamy Weeknight Enchilada Bake

Preheat oven to 400 F.

Heat a large saucepan over medium heat and add 1/2 tablespoon of the oil. When it’s hot, add the zucchini, yellow squash and mushrooms and saute them in the oil for about 4 minutes or until everything is just done. Drain the veggies and set them in a large bowl.

Heat the remaining olive oil in the same skillet and brown the turkey over medium heat until just cooked through. Drain off any grease and add the meat to the veggies. Season with the salt and pepper, add the yogurt and stir it all together.

Spray an 8×8 pan with nonstick spray. Drizzle a little bit of the enchilada sauce in the bottom and line with sliced tortillas. Top tortillas with 1/3 of the turkey mixture, then drizzle with 1/4 of the remaining enchilada sauce. Layer another layer of tortillas, another 1/3 of the turkey mixture, another 1/4 of the enchilada sauce. One more layer of tortillas, the last layer of turkey mixture, drizzle with the remaining enchilada sauce, and then top with cheese.

Bake at 400 F for 20-25 minutes until bubbly and the cheese is golden brown. Let them cool for 10 minutes before serving.