Monday, June 9, 2008

Enchilada casserole

Enchilada casserole
1 lb. ground turkey
1 small onion (diced)
1 can diced green chiles (including sauce)
1 can green or red enchilada sauce
1 can black beans (drained and rinsed)
4-6 corn tortillas (soft not crispy)
1 TB garlic powder
1 TB chili powder
a couple of dashes of cayenne

1/2 cup water
1 cup of shredded cheese (your choice, I used 2% sharp cheddar)
parsley to garnish

salt and pepper to taste

Pre-heat oven to 350.

Brown the turkey in a heavy skillet over medium heat, add in a little salt and pepper. When there's still a little pink left, add the onion and continue cooking until onion is translucent. Next add water, green chiles, garlic, chili powder, cayenne, salt and pepper and mix through. Reduce heat to med-low and simmer until almost all liquid is absorbed. Mix in the can of black beans and remove from the heat.
Now we start the layering process. Spray the bottom of a casserole (9x12 should work great) with nonstick cooking spray. Cover the bottom with a single layer of corn tortillas. I used 2 small casserole dishes (5x8) for mine so each layer used 1 1/2 tortillas.

Next add a layer of meat and bean mixture (enough to cover the tortillas) and drizzle 1/2 of the enchilada sauce (1/4 if you're breaking it into two dishes like I did). Sprinkle half of the cheese. Repeat layer and finish with cheese and a little chopped parsley on top.
Here's what mine looked like.
Next you'll slide that into the oven for about 25 minutes or until the cheese is to your liking. Sometimes I turn the broiler on for a few minutes to get it extra bubbly. Remove from oven and allow to cool for 5 minutes before slicing. Great topped with a little sour cream. I usually serve it with a sautee of diced zucchini, onions, corn and tomatoes. I don't have a cooked photo because hubby will be baking this next week.

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