This variation on a famous Mexican dish is an Enchilada Casserole that has been “healthified”. My version, brought home from our friends Michael and Leanne in Palm Desert, is lighter and layered with delicious fresh ingredients to give you a main dish that everyone will rave about. Perfect for summer entertaining, I have added a gluten free option here as well.
1 lb. ground turkey
1 large white onion, chopped
2 cups chunky salsa
1 can (19oz) black beans, drained and rinsed
¼ cup zesty Italian dressing
2 tbsp Chile powder
6 flour or gluten free corn tortillas (make sure they are 9”)
½ cup sour cream (choose light if you like)
1 cup Tex mex shredded cheese
Garnish is chopped ahead of time or at the last minute
Layer a 9 by 13” baking dish with foil. Make sure to have ends of foil extending over the sides of the dish. Brown turkey and onions in a large skillet and drain. Add salsa, beans, dressing and Chile powder. Mix well.
Arrange 3 tortilla in a single layer on bottom of prepared baking dish. Cover with layers of half each of turkey mixture, sour cream and shredded cheese.
Repeat all layers and cover with foil.
Bake in 400 degree oven for 30 minutes. Remove foil and bake another 10 minutes or until casserole is heated through and cheese is melted. Let stand for 5 minutes before serving.
Top with mixture of chopped lettuce, tomato and cilantro.
Add your favourite salad and you have a complete meal.
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