When you have your baby, you are sent out into the world with no clue what you are doing. So with the help from my mom, my mommy friends, my hubby, and pure dumb luck, I am starting the hardest job of my life. I am raising a child.
Yummy, Healthy, and Husband Approved!
This recipe is healthy without tasting like it, and easy to make.
Turkey Enchilada Casserole
1 1/2 pounds ground turkey breast- try to get the Lean turkey
1/2 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can red or green enchilada sauce, whatever you prefer
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, 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
*This recipe is easier than it sounds and takes very little time. I don't care for rice and beans, so I served mine with couscous that I seasoned with a bit of cumin, cayenne pepper, cilantro, and lime juice to give it that Mexican taste.
The Enchiladas are around 250 calories and 5 grams of fat per serving.