Turkey Enchilada Casserole

Notes: If desired, serve with reduced-fat sour cream.

Yield: Makes 8 to 10 servings

Ingredients

• 1 1/2  pounds  ground turkey breast
• 1/2  cup  chopped onion
• 1  tablespoon  minced garlic
• 2  tablespoons  minced fresh oregano leaves or 1 tablespoon dried
• 1/2  teaspoon  ground cumin
• 1  teaspoon  salad oil
• 1  can (29 oz.) red enchilada sauce
• Salt
• 12  corn tortillas (6 in. wide)
• 2  cups  shredded reduced-fat jack cheese (8 oz.)
• Chopped fresh cilantro

Preparation

1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Nutritional Information

Calories:

249 (20% from fat)

Protein:

27g

Fat:

5.7g (sat 3.1)

Carbohydrate:

23g

Fiber:

1.7g

Sodium:

1048mg

Cholesterol:

58mg