This recipe is healthy without tasting like it, and easy to make.
Turkey Enchilada Casserole
Ingredients:
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
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, 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.
