Cheesy Turkey Enchiladas

.Makes 8
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2 cups shredded cooked turkey breast
8 egg whites, beaten
1/3 cup regular sour cream
3 tablespoons lite cream cheese, room temp
1 1/4 cup shredded low fat Monterey Jack cheese
1 cup Roasted Tomatillo Salsa or salsa verde
2 green onions, thin sliced diagonally
1/4 teaspoon each seasoned salt & ground cumin
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Preheat the oven to 350 F.  Coat a 7×11″ baking pan with cooking spray.
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Make 8 “tortillas”:  Whisk the egg whites, ground cumin and a dash of salt & pepper in a medium bowl until frothy.  Treat a 6″ nonstick skillet with cooking spray.  Pour 1/8 of the egg white mixture into the pan “crepe style” over low heat until cooked through. Carefully remove and set aside.
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In a medium bowl combine the turkey, green onions, cream cheese, seasoned salt and 1 cup Monterey Jack cheese.  Stir to mix thoroughly and set aside.  Stir the tomatillo sauce and sour cream together.
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Divide the turkey mixture among the “tortillas” in a mound down the center.  Roll up and place seam side down in the baking pan. Pour tomatillo sauce over all.  Sprinkle  remaining Monterey Jack cheese over the top.  Bake 25 minutes or until hot and cheese is melted. Let sit 5 minutes before serving and enjoy!
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Nutritional Info: (per enchilada with sauce)
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Calories:  194
Carbs:  3 grams
Protein:  21 grams
Fat:  10 grams