I rarely make casseroles for two reasons. One is they are rarely healthy, the other is I just don’t have time. As I’ve said before, I get off work at 6pm, I go straight home, and have supper on the table at 7:15 (usually). So on this lazy Sunday I had planned on making a casserole. This recipe was from the myrecipes website. It’s a website that searches recipes from lots of publications. I found it because I use Cooking Light recipes a lot. This recipe I used is from Sunset magazine. And it actually came together pretty quickly & is pretty healthy. So, I guess I proved myself wrong!

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Turkey Enchilada Casserole

from Sunset Magazine
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 oil
1 can (29 oz.) red enchilada sauce, DIVIDED
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

Directions:

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.

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.

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.

CALORIES 249 (20% from fat); FAT 5.7g (sat 3.1g); CHOLESTEROL 58mg; CARBOHYDRATE 23g; SODIUM 1048mg; PROTEIN 27g; FIBER 1.7g