HIGH PROTEIN

DIRECTIONS
Preheat the oven to 400˚F. Grease a 13×9 baking dish with cooking spray and set aside.
Heat the olive oil in a large nonstick skillet set over medium-high heat. Add onions and cook for 2 minutes. Stir in the garlic and continue to cook for 20 seconds.
Add the ground turkey; season with oregano, cumin, chili powder, salt, and pepper. Continue to cook for 5 minutes or until browned, stirring frequently. Stir in the tomato paste until well incorporated.
Mix in the beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently. Remove from heat.
Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla. Roll up the tortilla and set aside. Repeat the process with the remaining tortillas and ground turkey mixture.
Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
Arrange rolled-up tortillas seam-side down over the enchilada sauce. Pour the remaining sauce over the enchiladas and top with the cheeses.
Bake for 18 to 20 minutes or until hot and bubbly. Remove from oven and let it rest for a few minutes.
Garnish with sour cream and green onions, and serve with lime wedges.