Turkey Enchilada Casserole

Prep time: 20 minutes

Cook time: 30-35 minutes

Yield: 6 servings

Serving size: 1/6 of recipe

Ingredients

½ lb lean ground turkey
1 cup onions, chopped
½ tsp garlic, minced
1 tsp chili powder
½ tsp ground cumin
15 oz can black beans, drained + rinsed
10 oz can Rotel® Original Diced Tomatoes and Green Chilies, drained
1 cup reduced-fat sour cream
½ cup yellow corn, if canned, drain + rinse
¼ cup low-fat cottage cheese
¼ tsp garlic powder
4 - 9" La Tortilla Factory Smart & Delicious™ Low-Carb, High Fiber Tortillas
10 oz can red enchilada sauce
½ cup reduced-fat, shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.
Coat a 9 inch square baking dish with nonstick cooking spray.
In a large nonstick pan, cook the ground turkey, onions, garlic, chili powder and cumin over medium-high heat until onions are tender and turkey is no longer pink.
Stir in black beans and Rotel® and mix well. Remove from heat and set aside.
In a small bowl, stir together sour cream, corn, cottage cheese and garlic powder.
Place 2 tortillas overlapping on the bottom of pan.
Top with half the turkey mixture, half the sour cream mixture and half the enchilada sauce. Repeat layers.
Bake covered for 30-35 minutes until heated through.
Remove from oven and sprinkle cheese evenly over the top of the casserole.
Bake uncovered for about 10 minutes or until cheese is melted.
Remove from oven and let sit for about 10 minutes to set.