This turkey enchilada pie is healthy, easy to make and delicious! Even better, they are less than 300 calories per serving! Easy to make ahead of time and use for several meals, they taste great every time!
1 ½ lbs. ground turkey breast
½ cup onion, chopped
1 tbsp garlic, minced
2 tbsp minced fresh or 1 tbsp. dried oregano leaves
½ tsp ground cumin
Olive oil spray (optional)
1 can or jar (29 oz.) red or green enchilada sauce
1 (15oz.) can Organic black beans, rinsed and drained (not pictured)
9 (6-inch) wholegrain tortillas
2 cups shredded low-fat jack, cheddar or Mexican cheese mix (8-oz.)
Fresh cilantro springs, chopped
8 Tbsp Nonfat Sour Cream (optional)
1. Preheat oven to 425°F. Then in a large saucepan (sprayed with cooking spray, optional) cook the onion, garic, turkey, oregano, and cumin, until the turkey breast is cooked through, and has a crumbly texture. This takes only about 3-5 minutes. Stir in one 1 cup of enchilada sauce and black beans, and remove from heat. Add salt as desired.
2. Cut all tortillas into halves. Distribute one-fourth of the tortilla halves evenly and overlapped along the bottom of a shallow 3-qt. casserole dish. Sprinkle about one-fourth of the cheese over the tortillas. Next top it all with one-third of the turkey mix, and one-fourth of the rest of the enchilada sauce. Spread each layer evenly. Repeat this process, ending with one layer of tortillas, cheese and enchilada sauce on top.
3. Bake and 425°F until the cheese is melted, with the casserole hot in the center. This takes about 20 minutes. Sprinkle the top with the chopped cilantro and 1 tbsp nonfat sour cream (optional).