Turkey Enchilada Casserole

Since today was a snow day I cooked all three meals and have plenty of leftovers in case I can't make it out tomorrow either! I made scrambled egg beaters with cheese, a light english muffin with light butter, and a turkey sausage patty for breakfast (with a big cup of coffee, of course), for lunch I made some ravioli soup (recipe found here), and for dinner I made this yummy Mexican casserole. 

Before

Yield: 4 servings


Ingredients:

16 oz ground turkey

1/3 c chopped onions

2 tsp dried oregano

1/4 tsp ground cumin

10 corn tortillas 

1 1/3 c shredded 2% Mexican cheese blend 

29 oz can red enchilada sauce

Preparation:

1. In a skillet sprayed with cooking spray over medium-high heat, stir turkey, onion, oregano, and cumin until turkey is crumbly and no longer pink. Reduce to low heat and stir in a cup of enchilada sauce. Add salt to taste.

2. Preheat oven to 425 degrees.

3. Cut tortillas in half. Arrange a fourth (2.5 tortillas each) of the halves evenly over the bottom of a shallow 3-quart casserole dish, overlapping to fit. Sprinkle a fourth of the cheese (1/3 cup each) evenly over the tortillas, then top with a third of the turkey mixture and a fourth (1/2 cup each) 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.

4. Bake in the oven at 425 degrees until cheese is melted and casserole is hot in the center, 18 to 20 minutes. 

5. Sprinkle with chopped cilantro and top with low fat sour cream if desired. 

After!

And tonight, I'll have hot chocolate for dessert! Hope everyone is staying safe and warm!