Recipe

Step 1:

In a small bowl, whisk together the Icelandic Provisions Thick and Creamy Skyr Yogurt, diced Mezzetta Sliced Hot Jalapeno Peppers and lime juice and zest. Set aside until ready to use.

Step 2:

Preheat your oven to 425F.

Step 3:

In a large skillet over medium heat, add the olive oil and once hot add in the sliced onion and cumin and cook, stirring often, until the onions are translucent, about 5 minutes. Add in the shredded turkey, 1 cup of the cheese and season with salt and pepper. Stir everything to combine and remove from the heat.

Step 4:

Pour ½ a cup of enchilada sauce into a 9x13 baking dish and place 1/3 of a cup of the turkey filling into each warmed tortilla. Tightly roll up the tortillas and place into the baking, in a row, seam side down.

Step 5:

Top with the remaining enchilada sauce and cheese and transfer to the oven to bake for 15-20 minutes until the sauce is bubbly and the cheese is melted. Top with a generous drizzle of the jalapeno yogurt mixture, more Mezzetta Hot Sliced Jalapenos and fresh cilantro leaves before serving with Mezzetta California Hot Sauce on the side.