1 lb. ground turkey
1 bunch green onions, thinly sliced
1 tbsp. chili powder
1 tsp. garlic powder
1 lb. zucchini, thinly sliced
10 oz. pkg. frozen corn, thawed
1 3/4 c. enchilada sauce, divided
1/2 can (2 oz.) chopped green chiles
1/4 tsp. salt
8 corn tortillas (1 oz. each)
1 can (1 lb.) vegetarian refried beans
3/4 to 1 c. grated sharp Cheddar cheese
1/2 c. light sour cream (optional garnish)

Preheat the oven to 350 degrees.

Cook the turkey, onions, chili powder and garlic powder in a non-stick skillet over high heat, stirring often, until the turkey is no longer pink. Add the zucchini, corn, 1 cup of the enchilada sauce, the chiles and salt. Cook over medium high heat for about 10 minutes, stirring often, until the zucchini is tender crisp. Remove from heat.

Spray a 9x13 inch pan or baking dish with non-stick spray. Layer 4 tortillas on the bottom of the pan, tearing them to fit. Spread refried beans evenly on top. Add the turkey mixture and another layer of tortillas. Pour remaining enchilada sauce over and sprinkle with cheese. Bake for 25 to 30 minutes.

To each serving with a tablespoon of sour cream, if desired.

Serves 8; 310 calories per serving; 330 with sour cream.

Chili powder a little strong - try 1 teaspoon to 1 tablespoon. I used 4 oz. can of diced chiles since I don't know what to do with 1/2 can later.