I tried out this Cooking Light recipe last night and it turned out to be delcious. Tastes just like enchiladas but without all the work. This one is definitely a keeper. I added sliced jalepenos and olives to mine and served with a side "salad" of chopped tomatoes and avocados sprinkled with salt and lime juice.
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 olive oil
1 can (29 oz.) red enchilada sauce
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
1 small can sliced jalepenos, drained (optional)
1 small can sliced black olives, drained (optional)
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, jalepenos and olives (if desired). 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. I covered the dish for the first 10 minutes, then let cook uncovered for another 10.
Calories: 249 per serving